I know it’s usually the one thing left on the plate at the end of a meal of a (veggie)burger and fries at the diner, but I’ve always loved coleslaw. I love the combination of creamy mayo and crunchy cabbage. (To be honest, I’ve always loved mayo on just about anything.) Back when I actually did eat at diners, I always ate my coleslaw, and I sometimes at my dinner companions’ too. As a child, the only way I would eat a salad was if it was slathered with Pfeiffer’s coleslaw dressing. Coleslaw and I have just always gotten along really well.

 

Now that I’m older and vegan, I have not only veganized my coleslaw with Follow Your Heart’s Vegenaise, but I’ve been experimenting with making “slaws” with veggies other than cabbage, such as kale. I wanted to try something a little more non-traditional, and since broccoli is a favorite veggie of mine, I thought it would be a good slaw ingredient. Normally, I would have just dumbed a jar of Vegenaise onto a bowl of broccoli, but as I still like to slather everything in mayo, I was running low. There was only a quarter cup in the fridge, but I also had half an avocado waiting to be used, so I decided to mix the two together along with a little yellow mustard for a healthier, creamy dressing. The end result was something so delicious, even the 5 year old me would have loved it!

 

 

Ingredients

  • 1 bunch broccoli, cut into small, bite-sized florets
  • 2 carrots, shredded
  • ¼ red onion, diced
  • ¼ cup vegan mayonnaise
  • 1 tablespoon yellow mustard
  • ½ avocado, mashed
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • sesame seeds

 

Directions

  1. Using a steamer basket in a pot of shallow water or an electric steamer, steam the broccoli for a few minutes, until bright green and firm-crisp. If you don’t have a steamer basket, you can lightly steam the broccoli in covered in shallow pan with a little water. You can use raw broccoli, but it’s harder to digest raw.
  2. Rinse the broccoli in cold water.
  3. In a small bowl, mix together the mayo, avocado, garlic powder, sea salt and black pepper
  4. Place the carrots, broccoli and onion in a large bowl, add the dressing and mix well. Top with sesame seeds.
  5. Refrigerate for  a few hours or overnight, to allow the flavors to combine.  Serve chilled.
 

Broccoli slaw along with a grilled “baked” potato, corn on the cob and a fully loaded black bean burger.

 

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