Vegan Supermarket Slaw
Posted: | Categories: Recipes | Tags:Party faves quick & easy salad vegan
Vegan Supermarket Slaw
Melissa Ben-Ishay
Savory Recipes
Supermarket slaw is one of my go-to dishes to cook for large groups which takes minimal effort. You can easily substitute store-bought shredded cabbage for freshly shredded, and I always like to look in my freezer to use up any extra veggies that would be a nice addition. Frozen corn and edamame make an appearance here, but frozen broccoli is also a hearty add-in. The dressing is made mostly of store-bought pesto (I bought vegan, feel free to choose your favorite) and sour cream, with olive oil and lemon juice balancing the flavor profile and giving it a thinner consistency to coat every bite.
Ingredients
- 1/2 red cabbage, shredded with a mandoline (about 2 cups)
- 1/4 green cabbage, shredded with a mandoline (about 2 cups)
- 1 red pepper
- 3 carrots, trimmed and peeled
- 2 radishes, trimmed
- 3 stalks young garlic or scallions, trimmed
- 1 cup frozen corn
- 1 cup frozen edamame
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup fresh chives
- 1/2 cup pumpkin seeds
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- Juice of 2 lemons
- 1 6.5 oz. container vegan pesto
- 2 tablespoons white vinegar
- 3 tablespoons sour cream (or dairy-free sour cream alternative to make it vegan)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Directions
Shred the cabbage and pepper with a mandoline. You should have about 4 cups of cabbage total. Add it all to a large bowl.
- Grate the carrots with a box grater and add to the bowl.
- Thinly slice the radishes with a mandoline, then cut them into thin matchsticks. Add to the bowl.
- Slice the garlic lengthwise, then turn 90 degrees and slice again. Finely chop and add to the bowl.
- Roughly chop the herbs and add to the bowl.
- Add the corn and edamame to the bowl.
- In a small bowl, combine the vegan pesto with the lemon juice, vinegar, and sour cream. Whisk until smooth.
- Heat a small frying pan over medium heat and add the pumpkin seeds. Add the pumpkin seeds to the bowl (while still warm) and pour the dressing over.
- Mix well so everything is fully coated in the dressing. Serve immediately, if you want to make it in advance, wait to dress until right before serving.
