Ahhhh, coleslaw! What a wonderful summer dish, so refreshing on those hot days. It is a great thing to bring to a cookout or party. It’s great next to “BBQ” style dishes and a dream taco topper! I have always loved coleslaw, and I also just love jalapeños, so I thought why not combine the two?! This is a fresh take on an old classic!
This dish is super simple, fast and fun to make! If you get pre-shredded cabbage, it takes almost no time to throw together. The main ingredients for the “dressing” is Veganaise and lime juice. You can enjoy this as a side for almost any meal. I know I mentioned it being a summertime favorite earlier, but it can really be enjoyed year round!
Again, I am a spicy lady, so I leave the jalapeno seeds in there. If you don’t like the heat take them out! It still has a wonderful pepper flavor without the heat, and you tried something new!
I hope that you enjoy this coleslaw and that you will please many crowds with this side dish and taco topper galore!
Ingredients:
- 3 heaping cups of shredded green cabbage
- 1 medium carrot finely grated
- 12 cilantro sprigs finely chopped
- 1 large jalapeño finely chopped (or two small)
- 1/4 red onion finely chopped
- 1/2 cup Veganaise (Follow Your Heart brand)
- 1/2 lime juiced
- 1/2 tsp salt
- 1/2 tsp raw cane sugar (can sub agave)
- 1/4 tsp black pepper
Method:
- Get out a large mixing bowl and place your shredded cabbage in there.
- Use a fine grater and grate your carrot directly into the bowl.
- Place your finely chopped cilantro, jalapeno, and red onion in the bowl.
- Throw the rest of the ingredients in there.
- Stir and serve!
So simple. Satisfying! Enjoy! 🙂
