Cole Slaw, Two Ways

Cook’s Notes: Here are two easy cole slaw recipes that were adapted from the work of Nava Atlas.

The instructions are the same for both versions: Combine all ingredients in a serving bowl and mix thoroughly. Serve at once or cover and refrigerate until needed.

Corn Slaw

8 oz bag shredded coleslaw cabbage with carrots
2 cups fresh, canned, or frozen corn kernels, thawed
2 green onions (scallions), thinly sliced
1/2 medium red bell pepper, finely diced
1/2 cup vinaigrette dressing (any kind) — try the Lemon Vinaigrette or the dressing on the Black and White Beans

Cranberry Slaw

8 oz bag shredded coleslaw cabbage with carrots
1/3 cup dried cranberries
1/8 cup toasted sliced almonds
1/2 cup light mayonnaise mixed with 1 Tbsp lime juice or apple cider vinegar

Source: Adapted from Nava Atlas, The Vegetarian 5 Ingredient Gourmet

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