Vegan Cole Slaw

This is the recipe I have been ask for the most times. The dressing with Asian flavors has fresh garlic and ginger. You don't need to be vegan to enjoy this.   [To PRINT, use the choice on the Gear button next to this text].

 

Ingredients

  • 1 head cabbage, thinly chopped.
  • 3 large carrots, peeled and grated in the "large" section of a board grater.
  • 1/8 - 1/4 head red cabbage, thinly chopped (about equal to carrots).
  • 4 scallions. Thinly slice the green tops, or all of it if you like onions.
  • Fresh Cilantro. Pick leaves of 1/2 - 1 store bunch and mince.
  • 1.5 - 2 cups Sesame Orange Ginger Salad Dressing

 

Procedure

Total volume: Easily fits in 24 cup container =~ 5.5L
Approximate prep time: 0.5 hr (+ 0.5hr for dressing)
Cook Time: None

Optional Tool: Board Grater

Prep the vegetables and put in a large bowl with room to mix.

Cabbage Carrots Scallions Cilantro
Cabbage Carrots Scallions Cilantro

Cut up all the vegetables, grate the carrots (or chop very finely), and mince the cilantro. All cilantro bunches are not created equal. Some will have a lot more useful leaves than other. Somewhere between 1/2 and 1 full bunch of the leaves seems right. After the salad is tossed /mixed, add the dressing in parts, while mixing, until you are happy with the coverage.

 

Notes

Keep the salad mix and dressing separate until just before serving for best results.