Red Cabbage Slaw
On a recent trip to Boston, my daughter and I had lunch at Veggie Galaxy – a vegetarian/vegan diner – where we indulged in veggie burgers and Red Cabbage Slaw. The slaw was so good – tangy with a very slight spiciness – that I asked the server about it and she volunteered to write down the ingredients. When we finished lunch, she gave us the check and a “guest check” that listed the ingredients so all I had to do was figure out the quantities.
When we got home, my daughter suggested we use my standard cole slaw recipe as a guide to determine the ratio of ingredients to make the dressing. The result turned out to be a lightly dressed Red Cabbage Slaw that is perfect for a summer salad side dish for lunch or dinner. Light, tangy, with a hint of spiciness, Red Cabbage Slaw is delicious and refreshing.
1 medium-sized red cabbage, finely shredded
8 medium-sized carrots, minced
1 cup of capers, rinsed
1/2 cup of vegan mayonnaise (“veganaise”)
2 tablespoons agave
Juice of 1/2 of a lemon
1-1/2 tablespoons apple cider vinegar
2 teaspoons sriracha (an Asian prepared sauce that contains cayenne pepper, sugar, red jalapeno peppers, distilled vinegar, and garlic – there are vegan and non-vegan versions so read the label)*
1 teaspoon dry mustard (my addition)
1/4 teaspoon freshly ground pepper
* For a less spicy version, omit the sriracha and add 1/4 teaspoon salt and 1/3 teaspoon celery seed.
- In a large bowl, blend the shredded red cabbage, carrots, and capers.
- In a separate small bowl, whisk together the mayonnaise, agave, lemon juice, apple cider vinegar, sriracha, dry mustard, and pepper.
- Pour the dressing over the salad and chill for 1-2 hours before serving. Makes approximately 12 side dish servings.