I love cabbage slaw, but I never eat mayo! For one thing, I’m vegan. For another, traditional slaw is incredibly full of fat and excess calories. Years ago, I figured out that I could still eat my favorite salad and it could be made quickly and be full of fiber, low in fat, and high in nutrition!
Here’s what I do!
Prep the Cabbage
I don’t use a grater or a shredder. I just slice the cabbage up into small, even pieces.
Simply slice the cabbage in half, remove the core, and then just use a knife to chop the cabbage into bite-sized pieces. Throw it in a big bowl.
Every time I make this salad it is different, because I use whatever I have on hand. I’ll bet you could think of a few more!
raisins or craisins
nuts – (walnuts, sliced almonds, pumpkin seeds, or raw sunflower seeds)
Once again, I make my own. This, truly is the best way to control the oil, salt, and additives in your life.
Dressings: (From Jane and Ann Esselstyn): Their 3-2-1 Dressing is my go-to dressing. I use it every, single week for the vast majority of my salads.
Oil Free Lemon Ginger Dressing: This is a recipe that the 15 year old sous chef and I created three years ago. It’s one of our popular cheap eats recipes. It’s very versatile too. You can put it on top of quinoa salad, or even use it to anoint the top of baked potatoes.
Tahini Coleslaw Dressing: For a creamy (but healthy) dressing, try this version from Cozy Peach Kitchen.
That’s it! Enjoy!