Nourishing the mind, body, and soul along the vegan highway.
Tuesday, November 9, 2010
Vegan Mofo Week 2 Grandma Long's Famous Coleslaw
Wow! I can't believe how fast week one went and all the over the top super duper vegan posts there have been. Keep up the good work everyone! Mother Hubbard's Cupboards were very empty yesterday and it was potluck night at church. Luckily I had red cabbage, green cabbage, an apple and carrots, perfect ingredients for Grandma Longs perfect coleslaw. She made the best coleslaw, simple, fast, and tasty. I never knew how to make it before I married my sweetheart. Mom Long showed me how. Granted this maybe the same as everyone makes it, but since it is the only way I know how it deserves the "BEST COLESLAW EVER" AWARD! I know mom would be happy to know I still make it. Miss you MOM!
Mom never used measurements so it is all by taste.
1/2 red cabbage chopped
1/2 green cabbage chopped
1 or 2 carrots grated depending on size
1 or 2 apples grated depending on size. No peel is used in Mom's slaw
Vegan mayo (abt 1 cup)
Apple cider vinegar (1 to 2 teaspoons)
Sugar or sweetener of your choice (1 to 2 teaspoons)
Pinch of sea salt
Mix cabbage, carrots, and apples together. In a separate bowl mix the mayo, vinegar, and sweetener together. The sauce should have a sweet and sour taste to it, more sweet than sour. So hard to explain, but your taste buds will know. Add the sauce to the cabbage mixture a little at a time and mix well. Sprinkle just a pinch of salt over the top and mix again. If your slaw is too dry make more sauce. Sorry my measurements are kinda weird, but that is how mom cooked, all by taste. Enjoy
This cute little vegan bowl was a gift from my sweet daughter. Brandie got it off the internet at www.Etsy.com. Just type in Vegan ceramic dishes. I just love it! Doesn't my coleslaw look yummy in this dish?