- Prep-time: / Ready In:
- Makes 11 cups
- Serving size: 1 cup
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Think coleslaw is just a side dish? This delicious winter slaw is packed full of good-for-you ingredients that undoubtedly deserve to be featured as the main course. Fresh tarragon has a delicate anise-like flavor that pairs nicely with the sweet dried fruits and earthy shredded cabbage. Quinoa adds heartiness to the mixture while pepitas deliver a decadent crunch as a finishing touch. The homemade vegan mayo ties everything together with a creamy, tangy kick that will leave you licking your fingers. You might even want to make a double batch of the mayo to use as a veggie sandwich spread or as the base for a spicy aioli—trust us, it’s that delicious!
For more incredible slaw recipes, check out these tasty ideas:
By Shelli McConnell,
Ingredients
PLANT-BASED MAYO
- 1 12-oz. package extra-firm silken tofu, drained
- 3 tablespoons red wine vinegar
- 1 teaspoon dry mustard
- ½ teaspoon onion powder
- ½ teaspoons garlic powder
- 1 teaspoon sea salt
SLAW
- ¼ cup finely chopped scallions
- 3 tablespoons finely chopped fresh tarragon
- ¼ teaspoon freshly ground black pepper
- 4 cups shredded red cabbage
- 4 cups shredded green cabbage
- 3 cups cooled cooked quinoa
- 2 cups coarsely shredded carrots
- 1 cup dried cranberries
- 1 cup sliced pitted Medjool dates
- 2 tablespoons roasted pepitas (pumpkin seeds)
Instructions
- For Plant-Based Mayo, in a food processor combine tofu, red wine vinegar, dry mustard, onion powder, garlic powder, and ½ teaspoon sea salt. Process until smooth and creamy. Store in an airtight container in the refrigerator up to 5 days.
- In a large bowl whisk together Plant-Based Mayo, scallions, tarragon, pepper, and 1 tablespoon water. Add the next six ingredients (through dates) and the remaining ½ teaspoon salt. Toss to coat. Sprinkle with pepitas and additional scallions.
Per serving (1 cup): 220 calories, 46 g carbohydrates, 6.6 g protein, 3.2 g total fat, 0.5 g saturated fat, 0 g cholesterol, 229 mg sodium, 5.8 g fiber, 28 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 3 votes)As written, I thought it was very bland. After adding some pomegranate rails and huckleberry vinegar, I found it very good. In fact, it was an excellent stand-alone dish for lunch!