Name: Hearty Winter Slaw with Quinoa and Cranberries
Prep time: 25 min
Total time: 25 min
Ingredients: 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; 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)

Prep-time: 25 minutes / Ready In: 25 minutes
Makes 11 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

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, Feb 13, 2023

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.

tags:

(1)

0 Comments

Comments (0)

(5 from 1 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author