Coleslaw is a nice side to a lot of dishes. We all think of this creamy vegetable based accompaniment more often at certain times of the year, mainly summer and at Christmas time.
Now with the days beginning to have that extra chill factor, I wanted to create a coleslaw that reflects, this time of the year. I used some hardy super green vegetables, along with a warm mustard dressing.
The two fantastic greens I included in this recipe were kale and broccoli, both rich in vitamins C, K and B6. Also, they are both a good source of iron, potassium and magnesium. Being a vegan, the more vitamins i can obtain from my food the happier i am. Along with the greens, I also used the staple coleslaw vegetables of white cabbage and carrot.
Just to bump up the nutritional value a little with this coleslaw, I add a topping of sunflower and pumpkin seeds. These are so nice roasted at 180C for 5-10 minutes in a little agava nectar. I tend to make a small tub of this seed mix, this enables me to have them available over the top of this and over salads.
This coleslaw keeps refrigerated for around 4 days in a sealed container.
- 1 cup of kale
- 3/4 cup of short grated carrot
- 1 cup of white cabbage
- 1 cup of tenderstem or purple sprouting broccoli
- 125ml vegan mayonnaise
- 125ml vegan plain yogurt
- 1 Tbsp cider vinegar
- Zest and juice of 1 lemon
- 2 Tbsp djon or wholegrain mustard
- Salt & pepper
Finely shred the kale and white cabbage and chop the broccoli. Tenderstem or purple sprouted work better because the stems, shred finely and are less woody.
In a bowl place all the wet ingredients along with lemon zest and seasoning, whisk well together. Taste to see if any flavours or seasoning needs adjusting, if so then do this now.
Add the vegetables and fold through the dressing, making sure everything is coated. Then place in a sealed container in the fridge for a few hours before using. This ensures the vegetables soften slightly.
This is great filling to a jacket potato, also to pack in a wrap or pitta bread with falafels.