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Snappy Crunchy Vegan Coleslaw Recipe

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Makes 4 servings

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Snappy Crunchy Vegan Coleslaw Recipe photo Save this recipe 6
Makes 4 servings


  • 2 Heaping Cups Chilled Cabbage- Ideally, Some Green and Some Purple- Shredded Thin
  • 1 Tart or Sweet apple, Peeled, Julienned (I used this Nifty Julienne Peeler)
  • 1 Smallish Carrot, Julienned
  • Half a Smallish Red Onion, Sliced Thin
  • 1/4 Cup Golden Raisins- or Dried Cranberries
  • 3-4 Tablespoons Light and Grassy EVOO as Needed
  • 1 Tablespoon Champagne Vinegar or Apple Cider Vinegar, to Taste
  • 1-2 teaspoons Agave Nectar, to Taste
  • 1/2 teaspoon Caraway Seeds
  • 1/2 teaspoon Dill
  • A Small Pinch of Cumin
  • Sea Salt and Fresh Ground Pepper, to Taste
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  • 1

    Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix.

  • 2

    Drizzle with the olive oil- enough to coat, but don’t drown it.

  • 3

    Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper, to taste.

  • 4

    Toss to coat.

  • 5

    Taste test- does it need more oil?

  • 6

    More vinegar?

  • 7

    A tad more caraway?

  • 8

    Sea salt?

  • 9

    Adjust the seasoning.

  • 10

    Serve immediately.

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