I took a road trip to the Madison/Milwaukee area this weekend to visit my best friend and catch the Twins v. Brewers game. My friend is one of my most favorite omnivores because she always makes sure we eat at veg-friendly restaurants and has the best foods at home.
This weekend she was stocked up for an afternoon of tailgating and had Tofurky beer brats, Fieldroast Italian sausages, *coleslaw, and Amy’s cheeseless veggie pizza for after the game! (*Note, she didn’t simply search for a vegan coleslaw recipe, she VEGANIZED one!)
Allison’s Veganized Spicy Slaw
- 5 c shredded green cabbage
- 2 tbls red onion, minced
- 1 1/2 c peeled, seeded and diced cucumber
- 2 jalapenos, stem and seeds removed, minced
- 1 tsp lemon juice
- 1/4 c cider vinegar
- 2 tbls + 1 1/2 tsps sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 c + 2 tbls veganaise
- 1 1/2 tsps coarse-grained mustard
Combine the cabbage and onions in a large mixing bowl. In a small bowl toss the cucumbers with the lemon juice and add to the cabbage mixture.
In a small mixing bowl combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
In a small bowl combine the mayonnaise and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.