Earlier this week I noticed that it was getting close to use-it-or-lose-it time for some of my fruits and vegetables. Usually when that happens I toss the produce in the freezer and use it for homemade vegetable broth. But this time I had two heads of cabbage and that is a no-no in broth (one word: bitter).
I started with this.
Which became this.
I used my Breville Sous Chef and julienned the produce in the blink of an eye! This coleslaw, great as a side, is especially good as a large salad. Simply serve with your favorite bean and garnish with fresh ground black pepper and dill. I hope you enjoy this super-quick and super-easy recipe!
Fruit and Cabbage Vegan Coleslaw
Ingredients
- 1 small head green or red cabbage, quartered (or use half of each for a colorful slaw)
- 1 pear, quartered and cored
- 1 apple, quartered and cored
- 2 carrots
- 2 white spring onions
- 1 cup coconut water vinegar (or apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried dill
- 1/4 teaspoon each: ground mustard, fennel, and celery seed
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt (optional)
Instructions
Shred the cabbage, pear, apple, carrots and onion in a food processor using the Julienne slicer (or shred with a knife). Transfer to a large mixing bowl.
In a small bowl whisk vinegar, oil, spices and pepper. Pour over the shredded fruit and vegetables and toss lightly with tongs. Add salt, to taste, and toss.
Transfer to a large, airtight container and refrigerate at least one hour before serving.
YIELD: 10 – 12 servings
I served the vegan coleslaw with black soybeans, dill and fresh ground black pepper.
A new favorite salad!
