By Rissa Miller, Senior Editor Vegetarian Journal
A crisp bite of fresh cole slaw takes me back to childhood picnic birthday parties and family BBQ gatherings. My mom’s cole slaw will always live on in my mind as the standard by which all others are measured. And I still love to make it just like she did, in large quantities. It’s great with sloppy joes, vegan BBQ, veggie burgers, and more. As an adult, I’ve come to see the fresh side a little differently. No longer do I make mine with calorie-heavy mayo. I keep my mom’s spices but lighteted up the recipe to an oil-free version. Oh—one more thing about cole slaw—it’s inexpensive to make! A head of fresh cabbage doesn’t cost much and goes a long way. Hope you enjoy this revamped family favorite.
No-Oil Cole Slaw
(Makes 6 portions)
4 heaping cups cabbage, shredded
1 carrot, shredded
1/2 cup green onion, minced
1/4 cup apple cider vinegar
2 Tablespoons maple syrup
2 Tablespoons Dijon mustard
1 teaspoon celery seed
1 teaspoon dried parsley
pinch ground white pepper
Toss all ingredients together until veggies are evenly coated. Serve chilled.
Cook’s Note: Save time by purchasing pre-chopped slaw mix with cabbage and carrots.