Rainbow-Raisin Coleslaw

By the Gracious Vegan

This is an adapted and veganized version of a recipe by the great Mollie Katzen. The original was from her cookbook for kids and their helpers, Salad People & More Real Recipes. This recipe works every time, and guests always want the recipe.

Makes 4 generous servings

Make the slaw. You can slice or grate the vegetables by hand, with a mandolin, or with a food processor (either the slicing and grating blades or the regular “S” blade—if you use the “S” blade, the texture will be a small chop). Stir the vegetables together in a large bowl.

• 1.5 cup (packed) shredded green cabbage

• 1.5 cup (packed) shredded red cabbage

• 1/2 small red bell pepper (or 3 red mini peppers), diced or chopped

• 1/2 small yellow bell pepper (or 3 yellow mini peppers), diced or chopped

• 1 medium carrot, grated

Stir the raisins into the vegetables.

• 1/2 cup black or golden raisins

Make the dressing and combine everything. Whisk together the following ingredients in a small bowl or measuring cup.

• 1/3 cup vegan mayonnaise (I like my homemade Tofu-Cashew Mayonnaise, No Oil)

• 1/3 cup plain almond or soy yogurt, or vegan sour cream

• 1 Tablespoon maple syrup

• 1 teaspoon apple cider vinegar

• 1 teaspoon miso (yellow or white) (a healthy alternative to salt)

Stir the dressing into the slaw and either enjoy immediately or refrigerate for later. It lasts 2-3 days in the refrigerator. It cannot be frozen.

Timing: Under 30 minutes

Gluten-free