Brrr!!! It’s so cold today. Boo. At least the sun is shining. I’m looking forward to attending a (free!) Holiday Raw Food Demo in Grand Rapids tonight, where I’ll sample and learn how to make raw pumpkin pie (among other foods). Anyone is welcome!
Last week, I did a trunk show for a lovely gal (hi B!) who kindly loaned me a couple of books by Gillian McKeith (even after I accidentally spilled hot candle wax all over her hutch – I felt TERRIBLE). The books contain a wealth of information on healthy foods, nutrients, herbs, juicing, detoxing, etc.
While McKeith is neither vegan nor vegetarian, many of her recipes are. B recommended that I try McKeith’s Crunchy Walnut Coleslaw recipe, which happens to be raw, vegan and gluten-free. I’m happy to report that she was right – the slaw rocks!
Once again, this colorful raw dish was so fun and easy to photograph. No creative props needed to liven up these shots!
I didn’t follow the recipe EXACTLY, but fairly close. Here is my version:
Vegan Crunchy Walnut Coleslaw (Gluten-free, Raw)
- quarter of a white or green cabbage, finely shredded
- quarter of a red cabbage, finely shredded
- 2 large carrots, peeled and grated
- 3 celery stalks, finely sliced
- 1 large red pepper, finely sliced
- ½ cup sweet peas (fresh or frozen)
- 3 green onions, finely sliced
- 2 Tbsp. chopped fresh parsley
- ⅓ cup olive oil
- 2 Tbsp. cider vinegar
- 1 to 2 Tbsp. dijon mustard
- 2 garlic cloves, pressed or minced
- 1 Tbsp. maple syrup*
- salt and pepper to taste*
- 1 cup walnut halves
*The original recipe didn’t call for maple syrup (which I know is not raw, but it is often used in raw recipes) or salt and pepper. I felt it really needed these additional ingredients, otherwise, it was a bit bland.
Combine all of the vegetables (cabbage thru parsley) for the coleslaw in a large bowl.
The dressing can be made with a food processor, hand-blender, or simply by using a whisk. The latter method will require more work to achieve the creaminess, but it can be done. Combine all of the dressing ingredients (olive oil thru salt/pepper) until creamy. Original recipe said to add in three tablespoons of water as you go, but I didn’t find it necessary.
Pour the dressing over the vegetables and toss to combine. Top with walnut halves and additional parsley, if desired.
Coleslaw is a really flexible dish, so feel free to change it up. Try adding chopped apples or pears, or subbing broccoli stems for one of the cabbage quarters. Hubs would have liked it better had I left out the peas (there are very few foods he dislikes, but peas is one of them).
I wonder if one can have too many walnuts? I just realized that all three raw dishes I’ve posted so far have contained walnuts. Hmm…