Spring Time Vegan Coleslaw

Contributed by Leigh, Green Earth Organics member and The Tasty Vegan blogger. Check out her website for more delicious vegan recipes.

Did you get a huge head of cabbage in your veg-box and now can't figure out how to convince the kids to eat it? Coleslaw has the magic ability to hide all kinds of nutritious things without anyone even noticing so whip up some of this springtime vegan coleslaw and, voila! that cabbage, bag of carrots, and plethora of apples will be gobbled up in no time.

A food processor with a shredder, or a mandolin or grater will make things a lot easier when making coleslaw so dig yours out of the back of the cupboard now if necessary.

15 minutes preparation (if you have a food processor it's so simple!).

INGREDIENTS

1/2 head of cabbage
3 reasonably sized carrots, topped and tailed
2 small apples or one large one, cored
4 Tbsp Earth Island Organic Vegenaise
Raisins or dried cranberries (optional)
1 1/2 tsp Simply Natural Dijon Mustard
Juice of 1/2 fresh lemon (or 1 tsp lemon juice)
Sea salt

DIRECTIONS

Feed the cabbage, carrots, and apples into the food processor until shredded or sliced to desired thickness. Test a little first to make sure your blade won't just turn them to mush... change the chopping setting if that happens!

Transfer the shredded vegetables and fruit to a large bowl and throw in the raisins or cranberries if using along with the rest of the ingredients and mix thoroughly. Add a dash of salt to taste.

Easy! Now serve with freshly baked bread, piled high on baked potatoes, or use as a sandwich filling for the kids' lunches.