This vegan salad is packed with nutrition – and you won’t miss the mayo in the slightest. While most coleslaw recipes call for cups worth of mayonnaise, this recipe from the Spork sisters is much lighter, egg-free and far more flavorful!
Cabbage, like so many other cruciferous veggies, is famous for it’s cancer-fighting properties, walnuts are full of healthy fats and the spring peas are packed with vegan protein. Try the recipe alongside the beer-battered avocado tacos (see recipe here) and a giant pitcher of the girls’ perfect White Sangria (here). Sounds like a perfect Labor Day weekend meal to us!
Light Lemon Coleslaw with Toasted Walnuts & Spring Peas
3/4 cup fresh spring peas, shelled
1/2 head green cabbage
1/4 head purple cabbage
1 bulb garlic (plus dash oil, sea salt & pepper) *see instructions below
1/4 cup extra virgin olive oil
1 Tbsp stone ground or German mustard
1 Tbsp brown rice syrup
2 Tbsp lemon juice, plus zest of 1 lemon
2 tsp fresh basil, finely chopped (about 4-6 leaves)
1/2 tsp sea salt, plus to taste
1/2 tsp freshly ground black pepper, plus to taste
1/2 cup walnut pieces and halves, toasted
Pre-heat oven to 375 degrees. Slice top off garlic bulb, and place cut-side down in ramekin, with oil, sea salt and pepper. Roast for about 30-35 minutes, or until soft. Remove from heat and let cool.
Bring a 2-quart pot of salted water to a boil. Blanch peas for about 1 minute, and then dunk in ice water, drain and set aside.
Place flat half of cabbage on cutting board. Cut into even small slices. Place in a large bowl. Repeat this process for purple cabbage.
Create vinaigrette by combining 3-4 cloves mashed roasted garlic, olive oil, mustard, brown rice syrup, lemon juice, basil, sea salt and pepper. Whisk until uniform.
About 5-10 minutes before serving coleslaw, add peas and vinaigrette, coating entire mixture. Season to taste with sea salt and freshly ground pepper. Top with toasted walnuts when serving.
© Spork Foods, 2013