slaws Archives - Forks Over Knives

Spicy Collard Slaw

Mary Margaret Chappell — Thu, 21 Oct 2021 22:24:41 +0000

Collards, like other dark, leafy greens, are members of the cabbage family. With their mild flavor and crisp-tender texture, they make a perfect slaw base. Crunchy bell peppers and tangy red onions add substance while a spicy citrus dressing brings it all together. Adjust the amount of hot sauce you use based on your spice tolerance. Eat this easy dish on its own for a light lunch or serve beside BBQ Tofu Wings.

Yield: Makes 6 cups

1½ lb. collard greens
1 yellow bell pepper, chopped (1 cup)
1 red onion, chopped (1 cup)
⅓ cup orange juice
⅛ to ¼ teaspoon hot sauce
1 orange, peeled and chopped (optional)
Nutritional yeast
Red pepper flakes

Instructions

Remove stems from collard greens, then roll leaves into tight cylinders. Slice cylinders into thin ribbons. In a large bowl combine collards, bell pepper, and onion.
In a small bowl whisk together orange juice and hot sauce. Pour dressing over collard mixture; toss to coat. Just before serving, if desired, add orange pieces. Sprinkle with nutritional yeast and crushed red pepper.

The post Spicy Collard Slaw appeared first on Forks Over Knives.

Summer Corn and Wheat Berry Slaw

Shelli McConnell — Mon, 12 Jul 2021 17:24:34 +0000

Between the kale, corn, grains, and orange supremes, this colorful summer slaw strikes a tasty balance between earthy and sweet. Letting the salad sit once dressed helps soften the kale without breaking it down completely. Note that you’ll need ½ cup fresh orange juice to make the dressing; if you don’t get enough juice from sectioning the oranges, squeeze an extra orange.

Tip: To toast pecans, heat a dry skillet over medium, add nuts, and stir and shake pan frequently until nuts are golden and fragrant.

Yield: Makes 11 cups

1¼ cups cooked wheat berries, farro, or bulgur
4 cups shredded kale, stems removed
4 cups shredded green and/or red cabbage
3 cups cooked sweet corn kernels, cooled (about 6 ears)
½ cup sliced scallions
4 medium oranges
2 tablespoons white balsamic vinegar
2 teaspoons chopped fresh thyme
1 teaspoon Dijon-style mustard
Sea salt and freshly ground black pepper, to taste
2 tablespoons chopped toasted pecans or pumpkin seeds (pepitas) (optional; see tip in recipe intro)

Instructions

In a large bowl combine the first five ingredients (through scallions).
Cut off a slice from both ends of the oranges. Cut away peel and white pith, working from top to bottom. Hold an orange over a bowl to catch juices; cut between one section and the membrane. Cut along the other side of section next to membrane to free the section. Repeat to remove all sections from oranges. Firmly squeeze orange membranes over the bowl to capture additional juice. Add orange segments to cabbage mixture, reserving juice.
For dressing, measure juice from bowl. (You should have about ½ cup.) Whisk in vinegar, thyme, mustard, salt, and pepper.
Add dressing to salad; toss to coat. Let stand 30 minutes before serving, tossing occasionally. If desired, sprinkle with pecans.

The post Summer Corn and Wheat Berry Slaw appeared first on Forks Over Knives.

Jackfruit Barbecue Sandwiches with Broccoli Slaw

Shelli McConnell — Mon, 10 Aug 2020 17:34:33 +0000

Jackfruit has a meaty texture that soaks up flavors from an easy homemade barbecue sauce to make this classic-style sandwich. Shredded broccoli and mashed avocado make for a creamy, crunchy slaw.

Note: Canned jackfruit can be full of sodium. Check labels and select the brand with the lowest amount of sodium, or look for frozen jackfruit and thaw before using.

Yield: Makes 6 sandwiches (3 cups filling + 2 cups slaw)

½ of a small avocado, seeded and peeled
2 teaspoons lime juice
3 cups shredded broccoli slaw mix
¼ cup sliced scallions (green onions)
1⅓ cups no-salt-added tomato sauce
3 pitted whole dates
1½ teaspoons chili powder
2 cloves garlic
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
1 14-oz. can green jackfruit, rinsed, drained, and chopped
1 cup cooked farro
6 whole wheat hamburger buns, toasted

Instructions

For slaw, in a large bowl mash together avocado and lime juice. Add broccoli slaw mix and scallions; stir to combine. Cover and let stand while preparing filling.
For filling, in a blender combine the next six ingredients (through pepper). Cover and blend until smooth. Pour into a medium saucepan. Stir in jackfruit and farro. Cover and heat through over medium, stirring occasionally.
Spoon jackfruit mixture into buns. Top with slaw.

The post Jackfruit Barbecue Sandwiches with Broccoli Slaw appeared first on Forks Over Knives.

Szechwan Coleslaw

Nancy Macklin, RDN — Mon, 16 Sep 2019 17:33:03 +0000

This meal-worthy Asian-style coleslaw recipe comes together in 30 minutes (or less) and is bursting with flavor. Uncooked millet gives this tri-cabbage slaw an unexpected crunch. For nuttier whole grain flavor, toast millet in a dry skillet over medium until golden, stirring often.

Yield: Makes 13 cups

3 cups thinly sliced green cabbage
2 cups thinly sliced napa cabbage
1½ cups red bell pepper strips
1 cup thinly sliced red cabbage
1 cup shredded carrots
½ cup sliced scallions
½ cup chopped fresh cilantro
3 cups cooked and chilled black or brown rice
1 15-oz. can no-salt-added navy beans, rinsed and drained
1 cup dry millet
¼ cup reduced-sodium soy sauce
3 tablespoons brown rice vinegar
2 tablespoons no-salt-added peanut butter
2 teaspoons grated fresh ginger
¼ teaspoon ground white pepper
Sliced fresh red chiles (optional)
Lime wedges

Instructions

In an extra-large bowl toss together the first five ingredients (through carrots) and ¼ cup each of the scallions and cilantro. Add rice, beans, and millet; mix well.
In a small bowl whisk together the next five ingredients (through white pepper) and 2 tablespoons of water. Add to salad; toss to mix. Top with the remaining scallions and cilantro. If desired, top with chiles. Serve with lime wedges.

The post Szechwan Coleslaw appeared first on Forks Over Knives.

Rainbow Veggie Slaw Wrap

Darshana Thacker Wendel — Wed, 08 May 2019 17:23:40 +0000

These satisfying wraps make a great portable breakfast. Wrap them tightly in waxed paper and stash in the refrigerator for a meal on the go. Mashed chickpeas serve as a luscious base for the veggies, and white miso paste adds a burst of flavor. Feel free to get creative and swap in your favorite in-season fresh vegetables.

Yield: Makes 8 wraps

1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
3 cups shredded zucchini or yellow summer squash
½ cup shredded carrot
½ cup shredded radishes
½ cup snap pea pods, thinly sliced diagonally
½ cup chopped red onion or shallots
¼ cup finely snipped fresh dill
2 tablespoons white miso paste
1½ teaspoons yellow mustard
1 clove garlic, minced
Sea salt and freshly ground black pepper, to taste
8 7- to 8-inch whole wheat flour tortillas
16 lettuce leaves, stemmed and cut into large pieces

Instructions

For slaw, in a large bowl mash chickpeas. Stir in the next nine ingredients (through garlic). Season with salt and pepper.
In a dry skillet heat tortillas, one at a time, on both sides until warm. Remove and cover with a towel to keep warm.
To assemble, arrange lettuce and spoon slaw onto each tortilla just below the center. Fold bottom edge of tortilla over filling. Fold in opposite sides; roll up tortilla.

The post Rainbow Veggie Slaw Wrap appeared first on Forks Over Knives.

Vegan Sweet Potato Waffles with Apple-Date Slaw

Darshana Thacker Wendel — Mon, 08 Apr 2019 17:33:01 +0000

An easy apple and date fruit slaw takes these naturally sweet waffles to the next level. On busy mornings, heat leftover waffles in a 350°F toaster oven for 10 minutes. For tips on grating ginger like a pro, see Ingredient IQ: Fresh Ginger.

Yield: Makes 6 waffles

4 apples, peeled and shredded (3 cups)
6 pitted whole dates, chopped (1 cup)
¼ teaspoon ground cinnamon
1½ cups rolled oats
¾ cup unbleached all-purpose flour
2 tablespoons pure cane sugar
1½ teaspoons baking powder
¼ teaspoon sea salt
1 cup unsweetened plant milk
¾ cup mashed cooked or canned sweet potato
¼ cup aquafaba
1 tablespoon apple cider vinegar
1½ teaspoons grated fresh ginger

Instructions

To make apple-date slaw: In a medium bowl combine apples, dates, and ground cinnamon. Set aside.
To make waffles: In a food processor combine oats, flour, sugar, baking powder, and salt. Cover and pulse until well mixed. Add the next five ingredients (through ginger). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl.
Add batter to a preheated waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake 8 to 10 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter. Serve warm with apple-date slaw.

The post Vegan Sweet Potato Waffles with Apple-Date Slaw appeared first on Forks Over Knives.

Green Apple Coleslaw

Nancy Macklin, RDN — Fri, 22 Mar 2019 17:35:54 +0000

Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes and a cashew-based sauce, this quick and easy dish has all the color and creaminess of traditional coleslaw with none of the cholesterol.

Yield: Makes 9 cups

⅓ cup unsalted raw cashews
1 12-oz. pack shredded cabbage with carrot (coleslaw mix)
3 Granny Smith apples cut into thin strips or chopped (2 cups)
1 cup seedless red grapes halved
1 stalk celery thinly sliced (½ cup)
½ teaspoon onion powder
½ teaspoon dry mustard
½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
2 teaspoons poppy seeds
Sea salt and freshly ground black pepper, to taste

Instructions

In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Set aside.
In a large bowl combine cabbage, apples, grapes, and celery.
For dressing, in a small food processor or blender combine cashews, onion powder, and mustard. With processor running, slowly add milk until mixture is creamy and smooth. Stir in poppy seeds.
Pour dressing over cabbage mixture; toss to coat. Season with salt and pepper.

The post Green Apple Coleslaw appeared first on Forks Over Knives.

Veggie and Apple Slaw

Carla Christian, RD, LD — Tue, 04 Sep 2018 17:56:57 +0000

This multicolored vegan slaw is tossed with a tangy Dijon vinaigrette and sweetened with freshly grated apple. Carrots and celery round out the salad with extra crunch and flavor. The slaw should be prepared no more than a few hours before serving, since the vinegar in the dressing will keep the apples from browning for a short time, but not for longer storage. For an even easier version, use pre-cut slaw mixes from the supermarket in place of the cabbage and carrots. You can also try making it with different types of vinegars, such as balsamic or raspberry. Serve as a side with sandwiches or veggie burgers.

Yield: Makes 8 cups

2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup thinly sliced celery
¼ cup white wine vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon-style mustard
Pinch of sea salt
3 red apples, such as Braeburn, Jazz, or Honeycrisp
2 carrots

Instructions

Combine the green cabbage, red cabbage, and celery in an extra-large bowl.
Whisk together the vinegar, maple syrup, mustard, and salt in a small bowl.
Spiralize or shred the apples and carrots using the coarse blade of a spiralizer or the coarse side of a box grater; add to the cabbage mixture. Drizzle with dressing; toss to coat.

The post Veggie and Apple Slaw appeared first on Forks Over Knives.