A simple vegan coleslaw: it’s crunchy and tangy with just the right amount of sweetness.
I used to avoid coleslaw like nobody’s business. Back in my KFC eating days, anytime that neon-green excuse for coleslaw was ordered, I’d take a fork full, thinkingÂ Maybe I’ll like coleslaw this time.Â And then I take a bite.
Nope. Nope. Nope.
KFC coleslaw is grrrrross! (Imagine I said that in a Tony the Tiger voice).
I recently got a massive head of red cabbage from some leftover CSA bags at the TVA and I decided to make some stuff with it. You may have noticed that I added some cabbage to my soba noodle bowlÂ and it’s in this baby bok choy stir fry that I recently developed for Ontario Produce Made Simple. I ended up getting another head of cabbage and now I’m stuck with a ton of it. Here’s to finding out ways to use cabbage!
This coleslaw recipe is actually pretty simple. Nothing too fancy, just run of the mill coleslaw-y ingredients, but I really like the honey-mustard flavour of it. Yes, I’m aware that honey is technically not vegan. But for me, veganism isn’t black and white. And I guess I’m still sort of transitioning because I have 3 sticks of butter left in my fridge from October. I’m not quite sure what to do with it. I currently eat honey, but I stick to honey from local apiaries, none of the Honey Bee pasteurized stuff from massive companies that neglect their bees. I also haven’t done enough research about it to divulge anymore here, so I’ll leave the honey discussion where it is for now.
But on another note, I have a confession:
I broke vegan for one day.
I worked an 11 hour shift and I was starving. I was doing promo for a non-vegan cookie and it was my 5th day working and literally thousands of people had told me that they were delicious. I was just so bloody hungry and I felt guilty about throwing away the little broken pieces that we didn’t give out as samples, so I ate a piece.
And then there were some more crumbs.
And then I ate those too.
But it gets worse.
When I got home, I had to bake 100 cookies for the vegan bake off. As I was buying the ingredients after work, I scoured the grocery store for vegan pizza. No cigar. I opted for Gardein un-chicken strips and thought that would satisfy my craving.
My roommate decided to order pizza and she asked my opinion for toppings: feta cheese, spinach, and roasted garlic. It sounded like a freaking fantastic idea, and I was so bloody hungry that I wanted a piece.
So I had two.
And you know what? It wasn’t even worth it. I didn’t have a moment of euphoria over the cheese I had been missing. I mostly just felt guilty and weak. Honestly,Â I think I just really wanted pizza. Vegan pizza would have been fine, but 1 am vegan pizza delivery isn’t always an option, even in Toronto.
So what have I learned?
- My body definitely does not like dairy
- I need to have better self control
- Pizza does not satisfy as much as I think it does
So lesson learned. I will not be breaking vegan again anytime soon. The cheese isn’t worth it. The eggs aren’t worth it. Losing my integrity isn’t worth it.
- 1 tbsp vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground mustard seed
- 1/3 cup vegan mayonnaise
- 2 tsp liquid sweetener of choice
- 2 tbsp grated onion
- 1 carrot, shredded or grated
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- Whisk together vinegar, salt, black pepper, mustard seed, vegan mayonnaise, honey or agave, and onion until combined. Pour over shredded cabbages and carrot and mix until well coated. You can enjoy immediately, but for best coleslaw-y marinated results, let sit in the fridge for a couple hours. Enjoy!