So recently, I watched a video on vegan mushroom “pulled pork” sandwiches, courtesy of Chris Rubinstein, a chef at Wild Goose Tavern. I’ve seen this before on several YouTube channels now, so I’m not sure who first created the recipe, but that’s besides the point.
The point is that the idea of a “pulled pork” sandwich got me thinking of cabbage slaw. For those of you who follow my Instagram and remember my ornamental cabbage post, I promised a recipe, so I’m delivering!
But first, let’s get some stuff out of the way here.
Why Cabbage Slaw?
Cabbage slaw is great because it’s something you can do year-round. In summer, you can create a slaw to go with faux pulled pork sandwiches, but in winter, you can use it in braises and stews, or slaw sides for a hearty, hot dinner.
And here’s something you might not know: Cabbages grown in cool weather and touched by frost are likely to be sweeter than those grown in warm weather.
That means the added sweetness is perfect for a nice, crisp veggie bacon pairing! Add some lightly salted and roasted nuts, or add a dollop of non-dairy, plain yogurt for creaminess.
Here are some more benefits:
- Cabbage is crazy, crazy cheap and provides several servings, making it the perfect addition to a party menu (holidays, anyone?)
- Take it from fellow blogger My New Roots: “More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food – antioxidant richness, anti-inflammatory richness, and richness in glucosinolates.”
- Due to its high vitamin C content, it can help battle that pesky flu season!
What Can I Pair This Recipe With?
- Winter stews
- Vegan “meats”
- Grains like rice or beans
- Fried tofu
- Polenta (veggie stock and cornmeal purée, of sorts)
- Veggie sandwiches (make the slaw into the filling, pair it with vegenaise, and a warm brioche bun or French baguette)
- Pizza topping. Yep, you read that right! Add some vegan cheese and a vegan crust and you got yourself a delicious, healthy meal.
- Anything else you can think of!
Let’s get started!
- 1 small red cabbage
- 3 tbsp sunflower seeds
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1/4 cup coconut oil
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 pinch of black pepper
- 1 small green apple (optional)
- 2 tbsp of maple syrup (optional, but recommended if you like a sweeter take on slaw)
- First finely chop the red cabbage. It helps to chop it into quarters, remove the middle, then slice.
- If you have a mason jar, or another tightly sealed container, pour the lemon juice, coconut oil, soy sauce, apple cider vinegar, and black pepper in. Seal and shake until mixed well. Alternatively, whisk the ingredients together.
- In a large bowl, add the cabbage, then pour the ingredient mixture over it. Toss together well.
- Sprinkle the sunflower seeds and parsley on top.
- Optionally, slice up a green apple, and add it in along with 2 tbsp of maple syrup. This helps if you’re looking for a sweeter slaw.
Yields 8 servings.