A Slew of Slaws

There are endless variations on cole slaws (from the Dutch, “kool”, cabbage, “sla”, salad). I must really like them, because most of my books contain not one but several recipes for this crunchy salad!

• Beet and Red Cabbage Slaw
• Cabbage and Pepper Slaw
• Tri-Color Coleslaw
• Cabbage, Apple, and Raisin Slaw

Beet and Red Cabbage Slaw

Serves: 6

This vivid salad, served in modest portions, makes a dazzling statement on the dinner plate.

• 3 to 4 medium beets (use a combination of red and golden beets, if desired)
• 1/4 medium head red cabbage
• Juice of 1/2 to 1 lemon, to taste
• 2 tablespoons pure maple syrup, or to taste
• 1 tablespoon minced fresh dill, or 1 teaspoon dried
• Pinch of salt

Grate the beets in a food processor using a medium-coarse grating blade.

Cut the cabbage into chunks small enough to fit through your processor’s feed tube and grate with the same blade.

Combine the grated beets and cabbage in a serving container and dress to taste with the lemon juice and syrup. Stir well, then add the dill and salt and stir again.

Let the salad stand for at least 15 minutes or so before serving. Taste again and adjust the lemon and syrup flavors if needed, then serve.

Cabbage and Pepper Slaw

Serves: 4 to 6
Adapted from Great American Vegetarian

In this recipe, the slaw is dressed in oil and vinegar, so as it stands, it almost becomes a pickled cabbage relish.

• 5 cups firmly packed coarsely shredded cabbage
• 1 large red bell pepper, cut into short, narrow strips
• 1 large celery stalk, finely chopped
• 2 scallions, thinly sliced
• 1/4 cup minced fresh parsley

Dressing:

• 1 tablespoon olive oil
• 14 cup apple cider vinegar
• 1/2 teaspoon salt
• 1 teaspoon natural granulated sugar
• 1/2 teaspoon celery seed or dred dill
• Freshly ground pepper to taste

Combine the cabbage with the next 4 ingredients in a serving bowl. Combine the dressing ingredients in a small bowl and let stand until the salt and sugar dissolve. Mix well and toss together with the cabbage mixture.

Cover and refrigerate for an hour or two hours before serving, stirring occasionally to distribute the dressing.

Tri-Color Coleslaw

Serves: 6
Adapted from The Vegetarian Family Cookbook

I buy two batches of broccoli almost every week. Most of the time I trim the stalks and turn them into tasty vegetable sticks, perfect for snacking or dipping; and occasionally I’ll use them to make this terrific slaw.

• 2 large or 3 medium broccoli stalks, prepared as directed on page 000
• 3 medium carrots, peeled and cut into large chunks
• 1/4 small head red cabbage
• 1 tablespoon minced fresh chives or 1 scallion, thinly sliced, optional
• 1/2 cup natural bottled or homemade dressing of your choice (see Note), or as needed to moisten
• Salt and freshly ground pepper to taste

Grate all the vegetables in a food processor using a coarse grating blade.

Combine the grated vegetables with the remaining ingredients in a serving container. Stir together, then season with salt and pepper. Let the salad stand for 10 to 15 minutes or so before serving.

Note: I especially like this with sesame-ginger or tahini-flavored dressings.

Cabbage, Apple, and Raisin Slaw

Serves: 6
Adapted from The Vegetarian Family Cookbook

This colorful and naturally sweet medley has an appealing crunch.

• 3 to 4 cups coarsely shredded green cabbage
• 1 large Granny Smith or other crisp apple, cut into 1/2-inch dice
• 2 large celery stalks, peeled if desired, and cut diagonally
• 1/3 cup raisins
• 1/2 cup vegan mayonnaise
• Juice of 1/2 lemon or lime

Combine all the ingredients in a serving bowl and toss together well. Cover and let stand for 15 minutes or so before serving.