Red Coleslaw

Ok, so this salad is VERY RED!! But, don't let that put you off it. It tastes divine. It's also vegan (therefore egg and dairy free), and gluten and nut free.

Red Coleslaw

Ingredients:

1 whole red cabbage, finely shredded (about 4 cups)
2 cups fresh beetroot (peeled and grated)
2 cups carrot (peeled and grated)
2 cups red apple, quartered & sliced thinly
3 Tbsp flaxseed oil
1 Tbsp Braggs Aminos (or tamari or soy sauce will do)
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1/2 Tbsp mustard

Method:

1. Place cabbage, beetroot, carrot & apple in a large bowl and toss together.

2. In a small bowl, whisk together the remaining ingredients.

3. Just before serving, dress the coleslaw.

Source: Booklet from "Introduction to Vegan Cuisine" at the Leichhardt Community College. Tutor: Leigh Drew

Serves: 6

Rating: 4/5

Green Cabbage with Poppy Seeds

An excellent source of vitamin C and provides some protein, iron and calcium.

Green Cabbage with Poppy Seeds

Ingredients:

2 tsp olive oil
6 cups shredded savoy or sugarloaf (green) cabbage
1/4 cup apple juice
2 tsp finely grated lemon peel
3 tsp poppy seeds

Method:

1. Heat olive oil in a medium-sized saucepan. Add cabbage, apple juice and lemon peel, cover and cook over medium heat for 4 minutes, stirring once or twice.

2. Add poppy seeds and toss well to combine. Serve immediately.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Red Cabbage Rolls

This dish looks very pretty and may appeal to those who do not like "vegies".

It contains 5g of protein and is an excellent source of Vitamins A & C, as well as being a good source of potasium, Vitamin B1, iron and zinc.

Red Cabbage Rolls

Ingredients:

8 red cabbage leaves
1 cup water
1 cup apple juice
2 Tbsp wine vinegar
2 tsp honey

Filling:

1 cup cooked rice
1 carrot, grated
1 Lebanese cucumber, cut into thin strips
1/2 cup chopped fresh mint
2 Tbsp soy sauce
2 Tbsp sunflower seeds

Method:

1. Remove the coarse centre rib from each cabbage leaf. In a large saucepan, combine the water, apple juice, vinegar and honey, and bring to the boil. Add 2 cabbage leaves and allow them to cook for 1-2 minutes. Remove, then repeat with the remaining leaves.

2. Combine all the filling ingredients and mix well. Place spoonful of this mixture on each cabbage leaf and roll up to form a firm parcel, tucking in edges as you go.

3. Serve cold or place the rolls in an oiled shallow ovenproof dish, cover and heat in a moderate oven for 10 minutes.

Source: Stanton, R. (2000) Vegetables, Allen & Unwin: St Leonards.

Serves: 4

Rating: 4

Asian Crispy Noodle Salad with Seame Soy Dressing

This dish is crunchy and very flavoursome.

Asian Crispy Noodle Salad with Seame Soy Dressing:

Ingredients:

Salad:

500g chinese cabbage*, shredded finely
227g can water chestnuts, drained, sliced thinly
150g snow peas, trimmed, sliced thinly
350g red capsicum, sliced thinly
100g crispy fried noodles
1/3 cup toasted unsalted cashews, chopped coarsely
1 cul loosely packed fresh coriander leaves

Sesame Soy Dressing:

1 tsp sesame oil
1/4 cup soy sauce (or tamari)
1 Tbsp sweet chilli sauce
2 Tbsp lime juice (fresh is best)

Method:

1. Place chinese cabbage, water chestnuts, snow peas, capsicum and fried noodles in medium bowl.

2. Make sesame soy dressing by placing all ingredients into a screw-top jar and shaking well

3. Diving salad among serving bowls, sprinkle with nuts and coriander and drizzle with dressing.


* NOTE: Chinese cabbage is sometimes called wombok

Serves: 4

Rating: 4