There are certain 'classic' dishes which wrongly get a bad wrap. Firstly, is the humble baked potato which if garnished well can be healthy, delicious, and take on a variety of flavours; Secondly, the 'loaf' which can be made with an assortment of different nuts,beans, and veggies, and doesn't have to be a mushy lump of meat; And thirdly, is the crisp, refreshing, and exciting (yes exciting) coleslaw.
Often people think of coleslaw as a mayo laden, bland, often store-bought salad, which usually ends up the last thing to be eaten.While I must admit the 'traditional' coleslaw is rather uninspiring, I feel that it is a salad truly worth loving. For me, coleslaw can and should be exciting! It is the perfect vehicle for seasonal veggies (think adding bok choy, sorrel, endive, radicchio, fennel, apple, jicama, or kohlrabi) as well as different flavours (Thai style with soy and ginger, Tex-Mex with chipotle, Mediterranean with olive oil and fresh herbs, and Indian with cumin and raisins). And it doesn't stop here - coleslaw also goes with everything. It makes the perfect accompaniment to so many dishes - on a burger, in a wrap, in a burrito, in a sandwich, in a bowl topped with some roasted veg/ beans/ or other protein, pan fried or sauteed, or as a garnish for another dish. Finally, its great just on its own.
For this version I skipped the traditional mayo-base and opted for a dressing which is tasty, nutritious, and vegan. Further, I included more veggie, because I love veggies, than the traditional cabbage. Although I do love cabbage, it doesn't have a ton of flavour on its own, and besides, there are some may fabulous greens out right now ready for eating!
Autumn Rainbow ColeslawRecipe: (serves 8-10)
2 Cups savoy cabbage (shaved a thin as possible)
2 Cups purple cabbage (shaved a thin as possible)
2 Cups mixed kale and chard (shaved a thin as possible)
2 Cups shredded carrots
2 Green onions (julienned)
1 Shallot (shaved)
Hemp hearts for garnish
Tahini Lemon Dressing (below)
Procedure: Combine all the ingredients in a large bowl. Dress with the Tahini Lemon Dressing and garnish the top with hemp hearts if desired.The salad can be eaten right away, but its best to let sit for 30 minutes or so, to let the flavours combine.
Tahini Lemon DressingIf you aren't partial to tahini, try using sunflower seed butter, pumpkin seed butter, or even almond butter.
1/3 Cup lemon juice
1/4 Cup olive oil
4 Tbsp Raw tahini (or sunflower seed butter)
1 Tbsp Raw honey (or sweeter of choice)
2 Cloves garlic (grated)
Zest of 1 lemon
1/8 tsp of Sea salt
Pinch or two smoked paprika
Procedure: Combine all ingredients in a food processor and puree until combined. Use all the dressing to dress the salad.