As we head into Labour Day weekend it’s hard to not feel a little blue that summer is just about over… But let’s not dwell on that shall we… instead let’s make the most of this long weekend and prepare some of our favourite vegan summer eats before we move on to the foods fall will bring us.
I made this Creamy Apple Cabbage Carrot Slaw several times over the course of the summer, and it was hit with slaw-enthusiasts. Excellent as a side dish, or bugger topper, I even tossed it in with some left over beet salad, and the combination was delish!
Make a batch of this summer slaw this weekend and soak up the final days of summer!
Serves: 8 – 10
Prep time: 10 mins
Chill time: 1 hour
1 medium cabbage, grated
6 medium carrots, grated
2 medium firm apples (such as Royal gala)
3/4 cup Vegan Mayo (such as Vegenaise)
1/4 cup red wine vinegar
1/4 cup maple syrup
2 Tbsp Old fashioned grainy mustard
1 garlic glove, minced
1 Tbsp fresh parsley, finely chopped
1/2 tsp Hebamare sea salt blend
- In your food processor set up with the grating blade, grate the cabbage, carrot, and apple (keep the peel on), and place it all in a large mixing bowl.
- Mix all the dressing ingredients well using a shaker or whisk.
- Add the dressing to the slaw and toss well to combine.
- Refrigerate for an hour (or longer) and enjoy!