A blog dedicated to testing the recipes from "1000 Vegan Recipes" by Robin Robertson, but with a twist. My personal challenge is to make the recipes with no added oil, and using only whole grains.
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Wednesday, September 5, 2012
Rainbow Slaw
I'm always thrilled when I find a recipe that I don't have to alter to fit into the McDougall guidelines I've adopted for my way of eating. "Rainbow Slaw" (page 74) is one of those recipes, and one of nine slaw recipes in this book. Of the four I've tried so far, this one is my favorite. I mentioned before that I'm more a fan of creamy coleslaws as opposed to vinegar based ones. Rainbow Slaw is definitely a creamy style slaw, using vegan vanilla yogurt for the dressing. The veggies include cabbage, carrot, fennel, and green onions, while the fruit (yes, fruit!), consists of a pear or apple (I used an apple) and dried cranberries. The sweet flavors provided by the fruit and vanilla yogurt made this into more of a fruit salad than not. I really loved this salad, and I might make a double batch next time, as it keeps very well in the refrigerator.
I'm always thrilled when I find a recipe that I don't have to alter to fit into the McDougall guidelines I've adopted for my way of eating. "Rainbow Slaw" (page 74) is one of those recipes, and one of nine slaw recipes in this book. Of the four I've tried so far, this one is my favorite. I mentioned before that I'm more a fan of creamy coleslaws as opposed to vinegar based ones. Rainbow Slaw is definitely a creamy style slaw, using vegan vanilla yogurt for the dressing. The veggies include cabbage, carrot, fennel, and green onions, while the fruit (yes, fruit!), consists of a pear or apple (I used an apple) and dried cranberries. The sweet flavors provided by the fruit and vanilla yogurt made this into more of a fruit salad than not. I really loved this salad, and I might make a double batch next time, as it keeps very well in the refrigerator.
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