Cole Slaw, Vegan

Submitted by Diann is Cooking

"I had a mayo-free cole slaw at a restaurant in St. Petersburg. This is my attempt to create something like it. Use either green or purple cabbage, but be forewarned that the cucumber will turn pink if you do the latter. Tastes good anyway! Cooking time is marinating time. Kalonji seeds can be found in Indian spice sources, and may also be sold as nigella seeds."

 

• Ready In: 3hrs 30mins
• Ingredients: 13
• Serves: 4-5

ingredients

• 1⁄2 cabbage, medium large
• 1 cucumber, peeled and seeded
• 1 green onion, sliced
• 1⁄3 cup apple cider vinegar
• 1 tablespoon olive oil
• 1⁄8 - 1⁄4 cup fresh cilantro, chopped
• 2 teaspoons sugar
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon white sesame seeds
• 1⁄2 teaspoon kalonji, seeds (optional)
• 1⁄4 teaspoon crushed red pepper flakes (or more)
• 1⁄4 teaspoon salt

directions

1. Slice the cabbage as finely as you have patience for, and do the same with the cucumber.
2. Place all the above in a large bowl, add water to just cover. Keep in fridge, and mix occasionally.
3. After 3 or 4 hours, drain off most the liquid through a fine mesh colander (to keep most of the seeds). Serve.

Reviews

[jessi_mcg]

This is pretty good! I love a vinegar slaw as the mayo ones tend to be so sweet and/or heavy. That said, I wished for more vinegar flavor here and so will probably increase that ingredient next time. I definitely did not drain the marinating liquid (and nobody saw me try it with a spoon, either!!). I loved the inclusion of cucumbers in this, and the sesame seeds are a very nice touch. I think the sweet/salty ratio is spot on in the liquid as well. Thanks for posting! Made for my adopted chef for PAC Spring 2011.