Salad - Slaw Variations

Recipe Inspiration Sources: 
 My Latin Table
A Southern Soul
The Kitchn
Cooking Classy
Valerie's Table

My StandbyVersion

The dressing can make or break a slaw recipe.  One good tip for all dressings - add just a little bit of dressing at a time so that you can ensure that it has the perfect amount for  your individual tastes.

Note:  Most any of these ingredients can be found in a vegan version, including mayo and yogurt.

The Base:

• shredded cabbage & carrots - For a super easy, fast version, just grab a bag of slaw mix already shredded.  Purple and green cabbage is pretty.

The Dressing: 

 

3 Simple ingredients - pretty danged good!  I use about 2 dollops of mayo and then add a bit of the syrup and vinegar.  I have no idea how much of any of it I use, but I always give it a taste and then end up adding just a little more of whatever it needs, til it tastes just the way I like it. 

• Mayo (I use Veganaise)
• maple syrup (or honey)
• apple cider vinegar

That's it!

When adding dressing to the slaw veggies, add a little at a time!!! If you add too much dressing you can ruin the slaw.  It'll just be a goopy mess.

Not necessary, but if feeling fancy...

• salt
• celery seed
• walnuts
• dried cranberries

Tried but wasn't a fan -

• lime juice

This version from when I was trying to get fancy -

My cut up veggies looked fabulous - so colorful!

Once the dressing was mixed in, it looked much more dull,
to the point where it looked a bit unappetizing.  The taste was fine.
The biggest mistake - too much dressing.
Truly, moderation is key.  Mix in a little at a time.
Also, a clear bowl is not the best way to present this salad.

This was my second batch.
Less dressing kept it more colorful.
It looked much brighter (and more appetizing) in my green bowl, too.

More Slaw Dressings from around the internet -

• 3/4 Cup Mayonnaise
• 4 Tbsp Sugar
• 1/2 Lime (juice)
• 2 Tbsp White Vinegar
• 1/2 Tbsp Black Pepper 
• 1 Tsp Salt
• 1 Tbsp Red Pepper Flakes (Optional)

• 3/4 cup mayonnaise
• 3/4 cup sour cream or yogurt 
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/2 teaspoon salt

• 1/3 cup vegetable oil
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 4 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 medium red onion, finely chopped

• 3/4 cup thick Greek Yogurt 
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper

The Base

Traditional coleslaw includes 

• shredded cabbage (green, purple,Napa...)
• shredded carrots

Variations:

• broccoli slaw
• shredded kale
• shredded swiss chard

More Options:

• apples - Gala recommended
• pineapple
• cranberries
• toasted almonds, pecans, or walnuts
• onions - spring, sweet or red *
• broccoli
• parsley or cilantro

★ Tip - Tame the Onions First

Red onions add a bit of crunch and spiciness, but the raw bite of them is best tamed down first. Soaking the onions in the dressing for just 10 minutes does the trick, and the onions, in turn, help flavor the dressing too.

Inspiration

Cranberry Pecan Slaw

Thanksgiving Slaw

Cranberry, Almond, and Apple Slaw
This recipe is supposedly the most popular on Pinterest.

5 Minute Broccoli Kale Slaw

Potatoes - Mashed

Recipe Inspiration Sources:  
Forks Over Knives 1
McDougall Mashed Potatoes
Minimalist Baker

There are a number of variations on these.  Non-vegans will likely prefer the standard versions with unhealthy ingredients like butter and sour cream.  I don't miss those.

They all start by boiling or steaming the potatoes for maybe 15-20 minutes.  You can do that in water or vegetable broth.

What kind of potatoes? You can use any, but Yukons seems to be most popular, followed by Russets.

When you mash them, you can add back a little of the water or broth from the cooked potatoes which should now be extra starchy.  TIP: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.


Optional additions:

• vegetable broth
• white miso paste
• salt and pepper
• onion powder
• garlic powder or garlic bits, * or roasted garlic - go light on garlic
• chives for garnish
• 1/2 cup non-dairy milk

• Vegan Butter - the highest rated recipe used this.  Earth Balance is recommended but the first ingredients listed for this is: VEGETABLE OIL BLEND (PALM FRUIT, CANOLA, SOYBEAN, FLAX, AND OLIVE).  After seeing that, I'd really prefer to try to avoid this ingredient.

My most recent attempt was simple.  It was OK.  The garlic and onion powders took away from it actually.  The water liquid works but I would love just a bit more creaminess.

• onion powder
• garlic powder,
• salt and pepper
• liquid - water from cooking the potatoes.  

Next time,  omit garlic & onion powder .

• salt and pepper
• plant milk - maybe cashew?
• garnish - chives  or sautéed mushrooms and onions 

Instant Pot Directions for cooking the potatoes:

Put everything into the InstantPot and push [Manual], then the [-] button until it reaches 8 minutes. Make sure the steam release valve is on "Steam". Once the 8 minutes are up, let the potatoes sit for 5 minutes, then move the steam release valve to "Vent" until the pressure releases. Once the pressure is released you can open the pot. It will not let you open the top until the pressure is released and it is safe to do so.

* To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.

Here's an interesting recipes for Miso Garlic Mashed Potatoes -

• 1 bulb garlic, unpeeled
• ½ teaspoon olive oil
• 2 lbs potatoes (Russets or Yukon Gold), rinsed and quartered
• ¾ teaspoon salt
• ¾ to 1 cup plain unsweetened dairy-free milk beverage
• 2 tablespoons miso paste
• sea salt, to taste
• black pepper, to taste
• chives or green onions, minced (for garnish)

 

ROAST GARLIC - Heat oven to 425 F.   Slice ½" top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.

PREPARE POTATOES - In large pot, add potatoes and cover with water and ¾ teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes. Drain potatoes and mash until smooth in a large bowl.   Mix in garlic. Cover and keep warm.

PREPARE MISO - Heat soy milk and salt and pepper in a small saucepan over medium-low heat (do not boil). Mix in miso and whisk to combine. 

COMBINE - Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.