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EASY coleslaw that slaps

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EASY coleslaw that slaps

No-Oil Avocado Coleslaw (Recipe 1 of 2)

Ingredients

  • ½ head white cabbage, chopped
  • 4 handfuls of kale, shaved
  • 1 cup purple cabbage, chopped
  • 2 avocados
  • 1 carrot, shaved
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2-3 TBSP agave
  • 2-3 TBSP rice wine vinegar (to taste)
  • ½ tsp smoked paprika
  • ½ tsp celery salt
  • Salt and pepper

Instructions

  1. Prepare the Avocado Dressing:

    • Squeeze avocado off the skin into a large bowl.
    • Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro plane).
    • Add agave, rice wine vinegar to taste, smoked paprika, celery salt, pinch of salt and pepper.
    • Whisk until combined. You can use a blender if you have one.

  2. Combine Ingredients:

    • In a large bowl, add ½ head chopped white cabbage, half the shaved kale, and 1 shaved carrot.
    • Add dressing and massage into the vegetables.
    • Then, add the remaining kale and purple cabbage.

  3. Mix and Garnish:

    • Mix thoroughly.
    • Add a little purple cabbage for garnish.

  4. Serve:

    • Serve immediately or let sit for 5-10 minutes to allow flavors to meld.

Notes:

  • Use blender to combine the dressing if you have one!
  • Wear an apron if whisking it yourself ;)

No-Oil Cucumber Ranch Coleslaw (Recipe 2 of 2)

Ingredients

  • 1 cup cashews, soaked in boiling water for at least an hour, then drained
  • 1 cucumber, roughly chopped, plus extra for garnish
  • 2 cloves garlic
  • 1 lemon, juiced
  • 3 TBSP rice wine vinegar
  • 2 green onions, chopped
  • 1 TBSP fresh dill, chopped
  • Pinch of salt
  • Pinch of black pepper
  • 1 tsp onion powder
  • ½ tsp celery salt
  • Oat milk (or other plant-based milk)
  • 1 small head of green cabbage, chopped
  • 3 kale leaves, torn apart
  • Pre-packaged shredded carrots
  • Fresh parsley

Instructions

For the Dressing:

  1. Blend the Base:

    • Add soaked and drained cashews and roughly chopped cucumber to a high-speed blender.
    • Add 2 cloves of garlic.
    • Blend to crush the ingredients slightly.

  2. Add Flavorings:

    • Add lemon juice and rice wine vinegar.
    • Add chopped green onions and fresh dill.
    • Add a pinch of salt and black pepper.
    • Add 1 teaspoon of onion powder and ½ teaspoon of celery salt.

  3. Blend to Creamy Consistency:

    • Add a splash of oat milk (or other plant-based milk) to aid in blending.
    • Blend until super silky smooth, about a couple of minutes. Add more plant milk as needed to reach desired consistency.

For the Coleslaw:

  1. Combine Vegetables:

    • In a large bowl, add one small head of chopped green cabbage.
    • Add 3 kale leaves that have been pulled apart.
    • Add pre-packaged shredded carrots and fresh parsley.

  2. Dress the Coleslaw:

    • Add about half of the dressing to the cabbage mixture.
    • Use your hands to coat every piece of vegetable.
    • Add more dressing as needed.

  3. Let Flavors Meld:

    • Let the coleslaw sit for about 20 minutes to allow the flavors to meld together.

  4. Garnish and Serve:

    • Garnish with reserved cucumber slices.
    • Serve and enjoy.

Video Description

Two star side dishes. Whole food plant based NO-OIL COLESLAWS that slap! Healthy and just as tasty coleslaw to add to your BBQ. It’s a little salty, a little sweet, a little bit of whole food fat and a lot of twang! You don’t need us to tell you that either of these vegan friendly slaws would make a beautiful side for any cookout and BBQ. Try for yourself.

BBQ recipes, whether you go for our Seitan Brisket ▶︎ https://youtu.be/B4UuP0heR8w

BBQ Mushroom Steak ▶︎ https://youtu.be/WEBtZkjs0UY

BBQ Beans ▶︎ https://youtu.be/-iFh_8oVtCU and you’ve got all bases covered.

Full recipe below!

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No-Oil Avocado Slaw

INGREDIENTS:

½ head white cabbage, chopped

4 handfuls of kale, shaved

1 cup purple cabbage, chopped

2 avocados

1 carrot, shaved

1 lemon, juiced

1 lime, juiced

2-3 TBSP agave

2-3 TBSP rice wine vinegar (to taste)

½ tsp smoked paprika

½ tsp celery salt

Salt and pepper

INSTRUCTIONS:

Squeeze avocado off the skin into a large bowl. Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro plane). Add about agave, a few tbsp rice vinegar to taste, smoked paprika, celery salt, pinch of salt and pepper. Whisk.

In large bowl add ½ head chopped white cabbage, half the shaved kale, 1 shaved carrot, and add dressing. Massage. Then add the remaining kale and purple cabbage.

Mix thoroughly

Add a lil purple cabbage for garnish.

Notes:

Use blender to combine the dressing if you have one!

Wear an apron if whisking it yourself ;)

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No-Oil Cucumber Ranch Slaw

Coming soon!

#wfpbno #wholefoods #nooilrecipe