Vegan Zuc’ Slaw, for the Warm Months Ahead

May 24, 2017 BeetEater Holidays, Lunch, Sides, Vegetables 0

Refreshing, Light and perfect for your picnic or Memorial Day party, and nobody will know it's egg and dairy free!

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Memorial Day is upon us, and the weather is warming up.   If you’re like me, that means that your schedule is starting to fill up with potlucks and barbecues!  I find it so handy to have a few easy dishes to whip up for such occasions to make sure there’s something vegan at the party that I can nosh on.

One of my favorite summer salads was always my Mom’s cole slaw, but diet changes over the years have inspired me to create a slaw with my own twist.

This Vegan Zuc’ Slaw, as I call it, is the perfect dish for that.  It’s fresh, it’s filling, it’s healthy, and since it’s dairy and egg-free, you don’t have to worry too much about it sitting out unrefrigerated during the party.


Not only is this Zuc’ Slaw a great side dish, it’s also a great condiment to pile on top of your veggie burger or veggie brat, or even a pulled-chicken (of the woods) barbecue sandwich, pictured here (recipe to come soon!).

Best of all, this particular side is a great make-ahead dish, because the longer the raw veggies marinate the more tender and toothsome this salad becomes.  I like to make a batch of this the night before and then store it in the dressing in a half-gallon size mason jar until it’s time to bring it to the party the next day.

If you have a food processor with a shredding blade this whole recipe from beginning to end can be thrown together in about 15 minutes.  If your shredding by hand, it might take a bit longer.
If you’re trying to minimize the processed foods in your life, I highly recommend this homemade vegan mayo recipe from Mary’s Test Kitchen, o It’s also super easy and you can whip up a batch in less than 10 minutes. If you can’t find black salt, this recipe tastes great without it, although if you do have it, I recommend reducing the amount down to 1/8 tsp per batch or less.  A little bit of that stuff goes a long way! We’re making Slaw, not egg-less salad, after all!  Or for a lighter, easier slaw, try using my own BeetEater Oil-Free Vegan Mayo recipe.
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Vegan Zuc-Slaw

This dish makes a great side or sandwich topper, and is a great make-ahead dish to bring to a potluck or barbecue. It will last up to 5 days in a sealed container in the refrigerator.
Prep Time15 minutes
Total Time15 minutes
Course: Barbecue, BBQ, Condiment, Salad, Side
Cuisine: American, Picnic, Soul Food, Southern
Servings: 8 -10
Author: BeetEater

Ingredients

  • Dressing:
  • 1/2 cup vegan mayo
  • 2 tbps mustard
  • 1 tbsp rice vinegar you can also use apple cider or white vinegar
  • 1.5 tsp lemon juice
  • 1/2 tsp black pepper or to taste
  • 1/2 tsp salt or to taste
  • 1 tbps. of Agave syrup optional
  • 1/4 tsp cayanne pepper optional
  • Slaw:
  • 1/2 cabbage
  • 1 zucchini
  • 2 carrots
  • 1 apple

Instructions

  • Instructions:
  • – Whisk the dressing ingredients together in a large bowl and set aside to let the flavors meld together.
  • – Wash, dry and trim the vegetables in preparation for shredding.
  • – Shred the carrot and cabbage first, then mix with the dressing and set aside to marinate. (Use your food processor’s shredding blade, if you have one).
  • – Shred the apple and zuchini next and then toss with the dressing. Taste and adjust seasonings.
  • – Cover the bowl in plastic wrap and allow to sit in the refrigerator for a minimum of 15 minutes (or preferably overnight) before serving.
  • Makes 8-10 servings.
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