2 years ago
Sweet Potato and Cabbage Slaw

I’d use something other than canola oil. From Eating Well.

Sweet Potato & Cabbage Slaw

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

6 servings, 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients
  • 2 tablespoons canola oil
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon salt
  • 3 cups coarsely grated peeled sweet potato, (about 1 large)
  • 3 cups thinly shredded napa, or Savoy cabbage
  • 4 scallions, trimmed and thinly sliced
  • 1 teaspoon finely minced serrano, or jalapeno pepper with seeds (optional)
Preparation
  1. Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.

(Source: eatingwell.com)

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3 years ago
Raw Sweet Potato and Greens Slaw

From Diet Dessert & Dogs.

Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)

liberally adapted from VegKitchen

The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it.  Grated raw sweet potato is perfect alongside these hearty shredded greens.  I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.

1/2 large sweet potato, peeled and grated

2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)

2 green onions, thinly sliced

1/2 cup (120 ml) fresh cilantro

heaping 1/4 cup (70 ml) raw cashews

1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic

2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)

juice of one large lime, or more, to your taste

20 drops plain stevia liquid (or 2 tsp/10 ml agave nectar)

fine sea salt, to taste

1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste

Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly.  Set aside.

In a blender, combine the remaining ingredients.  Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).

Pour the dressing over the salad in the bowl and toss to coat well.  Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings.  Keep, covered in the refrigerator, up to 2 days.

(Source: dietdessertndogs.com)

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3 years ago
Red Cabbage, Cranberry, and Apple Slaw

Substitute your favorite sweetener for the sugar. From Cooking Light.

Red Cabbage, Cranberry, and Apple Slaw

The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

Red Cabbage, Cranberry, and Apple Slaw
  • YIELD: 8 servings (serving size: 1 cup)
Ingredients
  • 5 cups thinly sliced red cabbage (about 1 1/2 pounds)
  • 1/2 cup dried cranberries
  • 1/3 cup rice vinegar
  • 1/3 cup sugar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/4 cups thinly sliced Granny Smith apple
  • 1/4 cup chopped pecans, toasted
Preparation

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

(Source: myrecipes.com)

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3 years ago
Light Ginger-Citrus Napa Cabbage Slaw

Originally from Happy. Healthy. Life. Via veganfeast.

This isn’t your grandma’s cabbage slaw. One of my favorite uses for Napa Cabbage is to chop it up into a raw vegan slaw. Light flavors of ginger and citrus give this dense tender cabbage variety a bright zesty flavor. Instead of going heavy on dark soy sauce or a heavy helping of vegan cream, this slaw recipe stays light and palate cleansing. It makes a perfect side dish for a sunny day meal…

Light Ginger Citrus Napa Slaw

vegan, serves 4

3-4 cups Napa Cabbage, chopped into thin 2 inch strips
1 small yellow bell pepper, diced
1/4 cup red wine vinegar
2 tsp olive oil
2 tsp black pepper
1/2 cup orange slices or mandarin segments
1 Tbsp lemon juice
3 Tbsp Vegenaise
1-2 Tbsp fresh ginger, grated
2 tsp agave syrup
1 tsp paprika
dash of salt as needed
optional add-in: 1/2 cup chopped flat parsley

Directions:
Add cabbage, bell pepper and citrus slices to large bowl.
Add vinegar, oil, vegenaise and agave syrup.
Toss well.
Add in salt, pepper, ginger, paprika and lemon juice.
Toss well again.
Chill until ready to serve.
A few hours in the fridge will assist in marinating the cabbage.
*for a creamier slaw simply add more vegenaise.

Serve as a side dish or salad.

More optional add in ideas:
cayenne, garlic, sliced almonds, pea shoots, sliced fennel, cold snow peas, bean sprouts, toasted sesame seeds.

napa_cabbage_slaw

Cite Arrow via veganfeast
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3 years ago
Asian Broccoli Slaw

Coconut oil would probably work in place of the peanut/canola oil. And you don’t need a food processor for this — a grater, mandoline, or sharp knife with a steady hand would all work.

From Chez Cayenne.

Asian Broccoli Slaw  
The last time I made Spicy Peanut Pasta I was craving something a little bit more substantial than a salad made with lettuce. I’ve been wanting to create a broccoli slaw for a while and use the broccoli stems. I adapted this one from a handful of recipes on a Garden Web thread. The toasted sesame oil and sesame seeds are what make this slaw special.

This goes out to the S.O.S Kitchen Challenge for October.

Asian Broccoli Slaw


1 bunch broccoli with stems
1 large apple (I used a Pink Lady)
juice of 1 lime
1/2 cup diced red onion
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons peanut or canola oil
1 tablespoon agave nectar
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Trim stems from broccoli crowns. Peel the stems. Grate in a food processor. Trim the broccoli crowns until you have small florets, as small as possible. Grate the trimmings (not the florets) in the food processor.

Peel, core and dice apple into 1/4-inch pieces. Toss well with lime juice. (The lime juice will keep the apple from turning brown for a day or so.)

Whisk together the rice vinegar, soy sauce, peanut or canola oil, agave nectar and toasted sesame oil to make the dressing.

In a large bowl, combine the grated broccoli stems, broccoli florets, apple and lime juice, and onion. Toss well with the dressing. Top with sesame seeds.

Refrigerate until ready to serve.

Makes tons - 8 servings or more.
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3 years ago
Beet Apple Slaw with Horseradish Vinaigrette

From Raw Epicurean.

Okay back to the horseradish vinaigrette, my new favorite flavor in the world of vinaigrettes. Besides pairing well with apples, horseradish is great with beets. So I made a beet and apple slaw with horseradish vinaigrette. I didn’t do much measuring, except for making the vinaigrette. I just used an apple and one beet, then mixed in the vinaigrette. To go along with it I made a simple parsley salad with fresh fennel, walnuts, seasoned with salt and pepper, and a drizzle of oil olive.

Beet Apple Slaw with Horseradish Vinaigrette

Play with the amount of horseradish for more or less heat intensity. Recipe makes 1/2 cup vinaigrette

1 beet
1 apple
1 tablespoon prepared horseradish
1 tablespoon apple cider vinegar
1/2 teaspoon organic spicy Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon fresh ground white pepper
Salt to taste

Add peeled and shredded beets to a bowl. Add the peeled, cored, and shredded apple. Set aside. Combine horseradish, vinegar, and mustard in a small bowl. Whisk in olive oil then season with pepper and salt. Mix in 2 tablespoons horseradish vinaigrette with the beet and apple slaw.

Seasoned Parsley Salad

1 bunch fresh parsley
fresh fennel, thinly sliced
walnuts
drizzle of oil olive
Salt and pepper, to taste

Place parsley leaves, fennel and walnuts in a bowl. Drizzle in oil olive and season with salt and pepper. Toss well to coat and distribute seasoning.

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3 years ago
Curried Fruit Slaw

Substitution possibilities for this one include the Addicted to Veggies raw vegan sour cream and Renegade Health’s raw no-nut mayonnaise. And if you’ve got a sharp chef’s knife or a mandoline and a cabbage (or some broccoli stalks), no need for the “slaw mix”.

From Cooking Light.

Fruit Slaw

Ingredients:
Dressing:
1/3 cup low-fat mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons grated lime rind
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Slaw:
2 cups diced pineapple
2 cups sliced peeled peaches (about 4 peaches)
1 cup sliced peeled mango (about 1 mango)
1 cup seedless red grapes, halved
1 (16-ounce) package coleslaw

Directions:

1. For the dressing, combine first 9 ingredients in a small bowl.
2. Combine pineapple and remaining ingredients in a large bowl. Add mayonnaise mixture to coleslaw mixture; toss well. Serve immediately.
NOTE: Prepare and refrigerate the dressing up to a day ahead and toss it with the other ingredients just before serving.

(Source: mixingbowl.com)

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3 years ago
Celery Root and Fennel Rémoulade

I think I’ll try this with the Addicted to Veggies raw vegan sour cream recipe I posted earlier.

When peeling celery root, skip the peeler entirely. Use a good sharp knife and just carve away the outside 1/2-inch of the root. It’s so deeply creased that trying to peel it is an exercise in frustration. Sacrifice the small amount that’s lost by using a knife and save your time and sanity. :-)

From Cooking Light.

Celery Root and Fennel Rémoulade

Use the grater attachment of the food processor to quickly shred celeriac and fennel for this slawlike side.

Yield: 10 servings (serving size: about 2/3 cup)

Ingredients
  • 4  cups  shredded peeled celeriac (celery root)
  • 2  cups  shredded fennel bulb
  • 2  tablespoons  fresh lemon juice
  • 1/2  cup  reduced-fat sour cream
  • 2  tablespoons  Creole mustard
  • 2  teaspoons  canola oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh parsley
Preparation

Combine celeriac, fennel, and juice in a large bowl. Combine sour cream and next 4 ingredients (through pepper), stirring with a whisk. Add sour cream mixture, onions, and parsley to celeriac mixture; toss well. Cover and chill at least 30 minutes.

(Source: find.myrecipes.com)

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3 years ago
Red Cabbage, Cranberry, and Apple Slaw

From Cooking Light.

Red Cabbage, Cranberry, and Apple Slaw
Red Cabbage, Cranberry, and Apple Slaw

The slaw marinates in the refrigerator for a couple of hours, allowing the vinaigrette to permeate the cabbage and plump the cranberries. Stir in apples just before serving to keep them bright.

Yield: 8 servings (serving size: 1 cup)

Ingredients
  • 5  cups  thinly sliced red cabbage (about 1 1/2 pounds)
  • 1/2  cup  dried cranberries
  • 1/3  cup  rice vinegar
  • 1/3  cup  sugar
  • 2  tablespoons  white wine vinegar
  • 2  teaspoons  olive oil
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 2 1/4  cups  thinly sliced Granny Smith apple
  • 1/4  cup  chopped pecans, toasted
Preparation

Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.

(Source: find.myrecipes.com)

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Lemony Carrot Salad

From Eating Well.

Lemony Carrot Salad Lemony Carrot Salad Recipe

2 servings

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small clove garlic, minced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup shredded carrots
  • 1 1/2 tablespoons chopped fresh dill
  • 1 tablespoon chopped scallion
Preparation
  1. Whisk lemon juice, oil, garlic, salt and pepper to taste in a medium bowl. Add carrots, dill and scallion; toss to coat.
Tips & Notes
  • Make Ahead Tip: Cover and refrigerate for up to 2 days
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