Vegan Coleslaw? - VeggieBoards
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#1 Old 11-05-2015, 04:36 AM
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Vegan Coleslaw?

Does anyone have a good recipe for vegan coleslaw?
I find mine always goes watery and awful after a short time. I'm tempted to try the ready shredded vegetable mixes and just add vegan mayo.
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#2 Old 11-05-2015, 04:54 AM
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I have never done it but if I would make it I would try to add some oat creme fraiche so you can avoid the watery constistence. I think whenever you make homemade coleslaw or whatever you can find in stores, you have to keep in mind that they put in preservatives and thickening agents.

But, if you could add some citrus fruits, they have pektin in their shells which have a natural thickening agent - pektin. Maybe it would work but don't hate me if it still gets watery. :-P
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#3 Old 11-05-2015, 05:17 AM
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ive done the shredded vegetables with non-dairy ranch, a bit of Veganaise Horseradish sauce and some dill, but I just make small batches that i'll be using basically that day or within the next day so it generally doesn't have much chance to get too watery from sitting.

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#4 Old 11-05-2015, 01:26 PM
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I hated cole slaw until I made the "Cool Slaw" from Appetite for Reduction. The marinade is made with cashews and vinegar. It's amazing!

Here is the recipe
http://www.livestrong.com/recipes/co...ite-reduction/

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#5 Old 11-05-2015, 03:45 PM
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I just had some tonight lol. I simply chopped some white cabbage, carrots, onion, and raisins into a bowl. Then I mixed some pure maple syrup, Dijon mustard, and cider vinegar into a bowl and whisked and taste tested until I liked it. I added this to my coleslaw mix and rubbed it in, and added some ground black pepper and viola I had a nice tangy coleslaw, NOT dripping with fat and not runny at all.

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#6 Old 11-05-2015, 04:01 PM
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I wish I liked just vinegar without oil sugar!
Although I guess tahini mixed with cider vinegar sounds good--
http://minimalistbaker.com/simple-fall-slaw
What is with all the food blogs where you have to scroll, and scroll down through all their chit chat and pics to get to the recipe? Hate that...

I really like the boiled dressing with vinegar, sugar and and herbs but I can't find one now.

I recall something about salting the cabbage, then rinsing before the mayo dressing to get out the excess water.

I also think Just Mayo would be the best to hold up.

Silken tofu blended with stuff is a good sub for mayo. Like ranch style? with dill, pepper, garlic and onion powders, and enough soy milk to thin
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#7 Old 11-05-2015, 06:50 PM
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[QUOTE=silva;3820001
What is with all the food blogs where you have to scroll, and scroll down through all their chit chat and pics to get to the recipe? Hate that...[/QUOTE]

I thought I was the only one really annoyed with that lol. I almost never read that stuff, just scroll to the recipe. If the page takes too long to load I find another recipe lol.
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#8 Old 11-06-2015, 08:49 AM
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Quote:
Originally Posted by Naturebound View Post
I thought I was the only one really annoyed with that lol. I almost never read that stuff, just scroll to the recipe. If the page takes too long to load I find another recipe lol.
Me too, I always scroll right through. And I know these people take a lot of time setting up their shots but I really only want to see one or two pictures. Maybe one of the finished dish, and another of what it looks like 'cut open' or 'dipped into' to get an idea of texture or crumb (some recipes that look great on the outside can be mush or stodge when you get inside them).
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