Whole Food, Plant-Based Recipe Cole Slaw

Recipe courtesy of Chef Carole Levy, PPMNY Culinary Educator

This cole slaw is great on its own or on top of tacos or a sandwich. The orange dressing gives it such a light citrus flavor.

Ingredients

For salad

  • 2 cups green cabbage (preferably savoy), shredded

  • 1 cup red cabbage, shredded
  • 1 heaping cup carrots, grated
  • 2 scallions, roughly chopped
  • ½ red pepper, roughly chopped
  • ½ green pepper, roughly chopped
  • Black pepper, to taste

For dressing

  • 1 whole orange, squeezed (makes ¼ cup juice)

  • Zest from orange (yields 1 T)
  • ¼ cup apple cider vinegar
  • ¾ tsp dijon mustard
  • ½ tsp date paste

Instructions

1. In a big bowl, mix the shredded green and red cabbage plus the shredded carrots. Look for a nice balance of color throughout.
2. In a food processor or blender, pulse the scallions and the peppers. Pulse just a few times to break down into a rough but not soupy purée. Add this mixture to the slaw. Make dressing by zesting the full orange to yield 1 T of grated zest. Then squeeze half the orange to yield ¼ cup juice.
3. Pour the juice and zest into a bowl. Add vinegar, mustard, date paste.
4. Pour dressing over the slaw and mix thoroughly.
5. You can serve immediately, although it often tastes better after slaw absorbs the dressing.