Tart apples, two kinds of cabbage, loads of fresh herbs, scallions, red onions and a robust cumin dressing will wake up your taste buds and level up your salad making. This vegan slaw recipe is great as a side salad, in a pita sandwich, croquette sandwich, BBQ sandwich etc.
It’s the new year and my mind always turns to, “How can I get more vegetables into my husband?”.
The answer is usually slaw. He likes slaw so I am always on a quest to find new and interesting slaw recipes. Todays slaw is inspired by Adeena Sussman’s new book Sababa: Fresh, Sunny Flavors From my Israeli Kitchen. I made it vegan by simply substituting rice syrup or real maple syrup for honey. Her book is full of easy to make wholesome recipes and I look forward to trying these out on hubby.
Slaw is a versatile dish that can be customized to your liking. You can usually swap out ingredients for ones that you have on hand. I used oranges in this recipe instead of pomegranate arils because that’s what I have on hand and pomegranates are just out of season in my area.
I hope you enjoy this recipe and good luck to you if you are trying to eat healthier too!
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Cabbage and Apple Vegan Coleslaw with Cumin Dressing
Prep Time: 20 minutes
Total Time: 20 minutes
Tart apples, two kinds of cabbage, loads of fresh herbs, scallions, red onions and a robust cumin dressing will wake up your taste buds and level up your salad making. This vegan slaw recipe is great as a side salad, in a pita sandwich or anywhere you need a crunchy, flavorful ingredient.
1/3 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 Tbs whole grain mustard
1 1/2 Tbs rice syrup or real maple syrup (you can find rice syrup in an Asian grocery, or if you are not vegan, use honey)
1 1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp black pepper
juice from half a lemon
1 apple thinly sliced (I used a tart green apple but you may use a sweeter apple for more savory/sweet contrast)
16 oz bag of pre-shredded slaw of your choice (I used a green cabbage and shredded carrot mix)
4 cups shredded purple cabbage
3 oranges, peeled and cut into small pieces (may substitute canned mandarin oranges)
1 bunch of cilantro, chopped
1 cup red onion, thinly sliced
4 scallions, thinly sliced
1/2 cup pepitas (green pumpkin seeds)
In a lidded jar, add dressing ingredients. Shake until well mixed.
In a small bowl, add lemon juice. Add the apple slices and toss to coat well.
In a large salad or mixing bowl, add apples and remaining salad ingredients. This will make a lot of salad. If you are feeding a large crowd, wait until 15 minutes before serving and toss with the dressing. If you are eating this throughout the week, keep in refridgerator covered without the dressing mixed in. Toss with a little dressing at time in individual bowls as desired.
This slaw really shines with the contrasting flavors of sweet, savory and sharp. Feel free to substitute the sweet fruit for other sweet fruit like pomegranate arils, canned mandarin oranges, pears, fresh peaches etc. You can level up or down the sharpness by adjusting the amount of red onions and scallions. If you have a favorite dressing, feel free to use that too. Since it is just me and my husband, I make other dressings and change out throughout the week for variety. I also use this slaw on BBQ sandwiches and in pita sandwiches for extra crunch.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.