Cole Slaw

The other morning, when I was preparing my lunch to take to work, I realized there was no leftover salad from supper the night before. I needed to throw a salad together quickly with whatever was available in our rather depleted store of fresh vegetables in the fridge. So, I thinly sliced a chunk of cabbage, finely chopped a couple of broccoli florets, diced a green onion and tossed it all together with a bit of dressing made from vegan mayo, Dijon mustard, and a splash of a bottled salad dressing. When I ate this salad at lunch, it tasted really fresh and crunchy and satisfying. I thought I was just eating a cabbage salad until one of my colleagues remarked on my coleslaw. That got me thinking … What makes a salad a slaw anyway? Apparently, the term coleslaw comes from the Dutch word “koolsla” which means cabbage salad. In other words, a cabbage salad is coleslaw! When I chopped up some raw cabbage and tossed it together with a few other vegetables, I not only made a salad, I made coleslaw! Well, last night, I decided to refine my coleslaw recipe and make it again. Here’s what I came up with:


1/4 head of green cabbage, thinly sliced

1 carrot, peeled and finely chopped *

2 green onions, chopped

1/2 head of broccoli, finely chopped *

1/4 head of cauliflower, finely chopped *

1 1/2 tbsp. vegan mayo

1 tbsp. Renee’s Spring Herb Italian Vinaigrette (we use this dressing because it’s only 20 calories a tbsp. and tastes really good!)










2 tbsp. water

1 tsp Dijon mustard

1 tsp agave nectar

a couple of grinds of black pepper

Toss all the vegetables together in a big bowl. Mix the salad dressing ingredients together (mayo to black pepper). Pour the dressing onto the salad vegetables and toss together until evenly coated.

* I chopped these vegetables up in my mini food processor.



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2 thoughts on “Cole Slaw

  1. I’ve been on a coleslaw kick for a month now. Yummy😃

    A wave and a smile Camille

    Sent from my iPod


    • msokane says:

      I hope you try this coleslaw recipe – I think you’ll like it because it’s so simple with a dressing that allows the flavours of the vegetables to carry through.

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