Oil-Free Vegan Asian Slurpy Slaw

Before I was vegan, I was never much of a slaw person, thinking Cole Slaw was the only one. Now that I am vegan, my culinary views have exploded and I have discovered the cool crunch and sheer delight of a cabbage-based slaw (or bowl of shredded veggies) with an amazing dressing. Not to mention the high cancer-fighting sulforaphane content in cabbage that makes me want to eat this all the time.

I created this slaw while playing around with an Asian tahini dressing, thinking these cool shredded slaw veggies would perfectly compliment it's ginger twang and subtle heat.

PRINTABLE RECIPE HERE:

VEGAN COOKING LEVEL: BEGINNER

How to make it all in one bowl

Whisk SLURPY SAUCE ingredients together on the bottom of the bowl:

1 inch nub of ginger, peeled and grated

1 large clove garlic, peeled and grated

1 heaping tbsp. tahini

1 heaping tbsp. tamari or coconut aminos

1 heaping tbsp. apple cider vinegar

1 heaping tsp. pure maple syrup 1/4 teaspoon salt 1/4 teaspoon black pepper

sriracha or hot sauce, optional

Prep tip: Use a fine grater to finely grate ginger and garlic to avoid the mess of mincing with a knife.

Whisk, whisk, whisk until combined and creamy. Feel free to double or quadruple this dressing and keep in a jar in the fridge (4 tbsp. = 1/4 cup)

Now add the slaw ingredients:

2 cups green cabbage, shredded

1/2 cup carrots, shredded

1/2 cup cucumber, shredded

1/4 cup red or green pepper, shredded

1/4 cup radishes or daikon, if available, shredded

1/2 cup shelled edamame

1/2 cup any sprouts

2 green onions or scallion, white and green parts, finely chopped

1 tsp. sesame seeds, optional

Prep tip: Use a slicer to make very quick work of any chopping or shredding.

Using a large spoon, stir up from the bottom turning over and over the contents of the bowl until all of the slaw is coated with the dressing. Add sesame seeds if desired. Slurp!

STORAGE: If you want to save a portion, store and add the cucumbers or the dressing separately (as they cause the salad to get soggy in the refrigerator).

PRINTABLE RECIPE HERE: