Vegan Red Cabbage and Poppy Seed Slaw

This version of cole slaw brings together the perfect blend of sweet and tangy. Perfect beside a black bean burger or grilled seitan, this crunchy vegan side dish is also a great addition to just about any sandwich. Whip up a large batch for a picnic, or keep it in an airtight container in your refrigerator for up to five days so that you can use a scoop at a time. Recipe by Melinda Bryce

Prep Time: 20 min
Cook Time: 0 min
Vegan Red Cabbage and Poppy Seed Slaw
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Rating: 8.5/10 (2 votes cast)

How Do You Make It?

Ingredient List

• 1 medium head of red cabbage ( just over 2 lbs)
• ½ cup blue agave nectar
• ¼ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• ¼ cup very finely diced white onion
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 tbsp poppy seeds (optional, for topping)
Vegan Red Cabbage and Poppy Seed Slaw, 8.5 out of 10 based on 2 ratings

Preparation Instructions

1. Peel all of the darkest outer leaves off of the cabbage and discard.
2. Chop off the stem and discard.
3. Cut the head of cabbage down the center from top to base. Lay flat sides down on a large cutting board. Working with ½ head of cabbage at a time, slice the cabbage very thin with a sharp knife. Set aside.
4. Pour vinegar into a large glass bowl.
5. Gently drizzle in the olive oil while whisking rapidly with a metal whisk until all the oil is incorporated. Add agave nectar, onion, garlic powder, salt and pepper and whisk again until well mixed.
6. Using your clean, bare hands, turn the cabbage into the oil-vinegar mixture until all of the cabbage is coated.
7. Serve into small dishes and top with poppy seeds. Alternately, you can mix the poppy seeds right into the cabbage slaw before serving.
Vegan Red Cabbage and Poppy Seed Slaw, 8.5 out of 10 based on 2 ratings




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