Happy belated 4th of July. I hope you had a wonderful day of family, friends and food!
Yesterday in celebration we made a quintessential 4th of July feast. We made potato salad, baked beans, corn on the cob, veggie burgers and vegan coleslaw.
I know I’ve mentioned both the vegan coleslaw and the potato salad several time in passing but thought it was high time to share the recipe for at least one today.
It’s an easy recipe, made even easier by using pre-shredded broccoli slaw. You can make this with cabbage instead if you prefer. I’ve made it both ways and both turn out great. You can also use regular mayo instead of vegan if you prefer. I just really happen to like Veganaise.
Makes 4 servings
Cook time from start to finish: 10 minutes
Vegan Coleslaw (vegan, gluten-free)
3/4 bag broccoli slaw
2 green onions, finely sliced
1 teaspoon garlic, minced
1/4 cup vegan mayo, I used reduced fat veganaise
2 tablespoons white wine vinegar
1 tablespoon garlic-infused olive oil
2 tablespoons lemon juice
1 teaspoon salt
Dash of cayenne or you could use hot sauce or chili flakes
Dash of sugar, optional but I like the hint of sweetness
1.) Add broccoli slaw, green onions and garlic to a big bowl.
2.) Add remaining ingredients, stir until well coated.
3.) Place coleslaw in refrigerator for at least 30 minutes to cool and allow flavors to mix.
Like I said, we enjoyed our vegan coleslaw with the traditional 4th of July fixings. This was plate one.
Later in the night we had some friends over to watch the fireworks. Turns out, we had a great view from our dining room window. We turned up the broadcast of the Boston Pops concert, opened all the windows and watch one of the best fireworks displays I’ve ever seen.
After our festivities I had second dinner, made even better with the extra time in the fridge.
Hope you had a wonderful 4th.
Enjoy and Exhale!