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

Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing

Continuing with the Asian Salad theme....

Pan-fried Tofu with Vietnamese Coleslaw Salad and Lime and Garlic Dressing:

Ingredients:

Salad:

400g firm silken tofu
280g carrots
160g green cabbage, finely shredded
160g red cabbage, finely shredded
300g yellow capsicum, sliced thinly
160g bean sprouts
8 shallots, sliced thinly
1 cup loosely packed fresh coriander leaves

Lime and Garlic Dressing:

1 cup lime juice (fresh is best)
2 cloves garlic, crushed

Method:

1. Place tofu on an absorbent-paper-lined tray; cover tofu with more absorbent paper; stand 10 mins.

2. Meanwhile, using a vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, shallots and coriander. Toss gently to combine.

3. Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.

4. Make lime and garlic dressing; place all ingredients in a screw-top jar and shake well.

5. Drizzle dressing over salad and toss gently to combine. Serve salad with tofu.


Serves: 4

Rating: 4