How To make Spicy Rainbow Slaw
4 c Thinly sliced green cabbage
1 pt Cherry tomatoes, quartered
1 Green pepper, thinly sliced
1 sm Red onion, thinly sliced
2 lg Carrots, thinly julienned
2 T Salt
1 c Cider vinegar
1/3 c Apple juice concentrate
1 t Celery seed
1/2 t Turmeric
1/4 t Allspice
1/4 t Cinnamon
1/4 t Ginger
1/4 t Cloves
1/4 t Cayenne
In colander, mix cabbage, tomatoes, green pepper, red onion, and carrots and sprinkle with salt. Let sit for one hour. Rinse vegetables and drain well. Mix vinegar, apple juice concentrate, and spices and toss with vegetables. Cover and chill before serving. Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Total Calories Per Serving: 77; Fat: <1 gram Posted by Bobbi Pasternak to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Spicy Rainbow Slaw's Videos
Pickled Vegetable Pepper Slaw
A versatile spicy pickled slaw for salads, meats, poultry, and fish made with red cabbage, red onion, jalapenos, carrots, turnip, beets, garlic and lemon. #peppers #vegetarianfoods #easyrecipesathome
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Massaged kale Salad with Spicy Pickled Vegetables
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SPEEDY RAINBOW SLAW
A super speedy, simple slaw with just the right amount of tang. Fresh, rainbow coloured vegetable ribbons are mixed with a creamy vegan mayonnaise and fresh, tangy apple cider vinegar to create the perfect topping for your veggie burger.
It’s easy to customise so you can make it creamy or tangy to suit your tastes.
Try this red cabbage, cucumber, carrot and red pepper slaw as an accompaniment to your summer salads or why not try my Steak(less) and Slaw wraps for a quick and easy lunch with friends?
I have no doubt that you will LOVE this recipe - be sure to tag me on Instagram when you make it @aveganvisit :-)
☼ OTHER VEGAN RECIPES YOU’LL LOVE:
Steak(less) and slaw wraps: aveganvisit.com/home/steakless-and-slaw-wraps
Del Campo Wok Rice with a Coconut Peanut Butter Sauce:
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✎ RECIPE:
Vegan / Dairy Free / Gluten Free / Wheat Free / Grain Free / Nut Free / Soy Free / Healthy
Prep: 5 minutes
Serves: 4
1 small carrot, skin removed
1 cucumber
1 red pepper, de-seeded
1 small jar (200g drained) of pickled red cabbage
150g vegan mayonnaise
2 tbsp apple cider vinegar*
1. Use your vegetable peeler to peel your carrot and the skin of your cucumber (just the skin!) into thin ribbons. Add these to a large bowl along with your red pepper, thinly sliced.
2. Drain your pickled cabbage, give it a quick rinse in cold water and then add this to the bowl with your carrot and cucumber ribbons.
3. Add the vegan mayonnaise, seasoning and apple cider vinegar to the bowl. Stir to evenly coat the vegetables.
4. Taste and add more mayo if you want it creamier, or a dash more apple cider vinegar if you want it tangier.
Voila!
Tips:
* Use 3 tbsp of vinegar if you prefer your slaw tangier.
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Use your leftover veg for this ‘chuck it all in’ rainbow slaw | Waste Less Save More | Sainsbury's
Empty your vegetable drawer into this bright, beautiful rainbow slaw
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Rainbow Slaw with Yoghurt, Mustard and Dill Dressing | Everyday Gourmet S6 E1
As seen on Everyday Gourmet.
Hawaiian Rainbow Slaw Recipe Video | RadaCutlery.com
Get a taste of the islands with this recipe for Hawaiian Slaw topped off with tasty shrimp. Made with all the colors of the rainbow with crisp purple cabbage, juicy pineapple, sweet red pepper, mango, avocado and fresh onions all mixed together with a creamy coconut milk and pineapple juice dressing.
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