Vegan Salads 101
Poppy Seed Coleslaw

An economical, flavorful, crisp slaw that is excellent with my favorite Reuben Tempeh Sandwich.

Fresh Garden Cabbage Head

Ingredients
The Slaw Veggies
1/2 cabbage head, finely shredded

2 large organic carrots, peeled and grated

2 large organic firm apples, grated


The Slaw Dressing
1 tablespoon poppy seeds, dry pan roasted

2 tablespoon agave nectar

1/2 cup Vegenasie

4 tablespoons unfiltered organic apple cider vinegar

1 teaspoon Dijon mustard

1/8 teaspoon sea salt


Tools
large wide bowl
mandoline or specialty slicer
stainless steel grater
cutting board
knife
peeler
measuring cups
measuring spoons
small heavy bottomed skillet

Preparation
The Vegetables
Cut the cabbage in half.

Using an adjustable slicer, V-slicer, or a mandoline on a fine blade setting, shred the cabbage holding it by the stem end and shred up to the stem until all of the cabbage half is shredded.

Do not shred the cabbage core... it is bitter tasting.


Peel the carrots and julienne them using the Borner Thin Julienne Vegetable Shredder. Use it also to grate the apple with the skin attached.

I use the Microplane Kitchen Cut-Protection Glove when using this grater to any cuts if I should slip.

The Coleslaw Dressing
In a heavy bottomed skillet over medium heat, dry roast the poppy seeds by shaking or stirring them until they begin to pop.

Remove the poppy seeds from heat and set aside.

In a glass measuring cup, whisk together the Vegenaise, mustard, vinegar, agave nectar, poppy seeds, and sea salt.

Pour the dressing over the shredded cabbage, apple and carrots and toss with your hands to evenly coat the contents.

Serve immediately or store in a covered container in the refrigerator.

Presentation
Poppy Seed Coleslaw pairs perfectly with the Vegan Reuben Tempeh Sandwich.