Colorful Coleslaw

I had the best of intentions for staying completely WFPB over the Christmas break, but unbeknownst to me, my brother flew out to Miami to surprise me.  The shock and excitment that this brought with it combined with my compulsion to be a good hostess and and did unfortunately derail most of my best intentions. In years past when I would hit a dietary roadblock, it would often lead to complete sabotage or endless self hatred for ‘failing’.

I didn’t start this whole thing as a ‘diet’, so it never had a finish line and I just drifted happily into it making most changes just one at a time and I have stayed in it, striving to be better and for weeks and months at a time I have succeeded.  My whole attitude around food is better and therefore when I trip up I just get back on track again as soon as I can.  For example, while my brother was in town, we ate out a lot and cooked some WFPB no-nos at home.  Of course, these were not ideal scenarios, but here’s the good thing –  for breakfasts, I ate salads, big leafy green salads.  And not even to punish myself or to consciously redress the balance.  The truth is that when I looked around the kitchen and thought about making oatmeal or avocado toast, there was just nothing I wanted as much as a leafy salad!  The best thing to have happened on this WFPB journey is that I have gotten back in touch with my system, and listening to what my body actually needs and giving it just that.  Even if it is does buck meal-time expectations!

We are going to a NYE party tonight but I thought that in anticipation of feeling somewhat worse for wear tomorrow I would make something fresh and delicious for a lazy lunch tomorrow.  Coleslaw is so easy to make with few ingredients and perfect for meal-prepping because even though you can eat it right away, over time the flavors blend together but the vegetables stay nice and crunchy.  Plus, in my quest to ‘eat the rainbow’, this has to be one of the brightest and most colorful things you can make in the kitchen.

Yield: 8

Author: Pea Lawson

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Colorful Coleslaw

Perfect crunchy salad, no oil, no salt. Deliciously colorful and great as a side dish or stand alone with some crusty bread

Prep time: 20 MinTotal time: 20 Min

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Ingredients

Coleslaw

• 1/2 red cabbage Thinly shredded
• 8+/- medium carrots Thinly shredded
• 1/2 bunch of parsley flat leaf or curly
• 3/4 cup toasted pumpkin seeds

Dressing

• 3 tbsp Date paste or other sweetener
• 1/2 cup apple cider vinegar
• 3 tbsp apple sauce
• 1 1/2 tbsp white miso optional
• 1 tbsp dijon mustard optional
• 1 pinch ground black pepper

Instructions

1. Combine the cabbage, carrots and parsley in a large mixing bowl
2. Combine the dressing ingredients in a smaller bowl. If you are using miso, start with this gradually adding the vinegar a little at a time and whisking out the lumps as you go.
3. Pour the dressing over the veggies and stir to coat evenly.
4. Toss in the toasted pumpkin seeds

Notes

I think it is delicious right away, but there is no denying that this does benefit from a few hours in the fridge to allow the flavors to meld in to one another.

You can use other seeds like sunflower, almond slices or pine nuts instead. These give a richness and depth to the salad and a dose of the good fats

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