Crunchy, Salty, Sweet: Cabbage and Apple Slaw Two Ways (one vegan, one not)

16 Aug

My brother and his family are in town and we are taking a couple of weeks (yes weeks) to celebrate our parents’ 50th wedding anniversary and there is a whole lot of eating and drinking going on.

One of my favorite pictures!

But in between the grilling and giggling, I pause to give you these two very successful recipes for summer slaws. Regular readers know that my dad is on some crazy-ass vegan diet (the parameters of which change with bewildering frequency), so I do try to be accommodating.

This one has mayo and yogurt

This slaw is vegan!

Therefore my sister-in-law and I chopped enough for two salads and dressed them differently. Both were delicious! Next time I may also add a handful of corn kernels…(credit to Beth Greer for inspiring these slaws)

Bright and beautiful, Crispy and Snappy!

Cabbage and Apple Slaw (with dairy)

1 Cup finely chopped red cabbage

1 Cup finely chopped green cabbage

1 Tbs finely chopped red onion

1 Cup diced apple (Granny Smith, Gala, or other sweet-tart firm apple), peel on

1 Tbs chopped walnuts or slivered almonds

Dressing

2 Tbs prepared mayonnaise

1 Tbs plain nonfat or lowfat yogurt

1 tsp your favorite mustard

1 pinch salt (optional, depending on your mayo and mustard)

Place vegetables, fruits and nuts in a bowl and mix. Add mayo, yogurt, and mustard. Mix well, play with proportions and salt to taste.

Vegan Cabbage and Apple Slaw

1 Cup finely chopped red cabbage

1 Cup finely chopped green cabbage

1 Tbs finely chopped red onion

1 Cup diced apple (Granny Smith, Gala, or other sweet-tart firm apple), peel on

1 Tbs chopped walnuts or slivered almonds

Dressing

2 Tbs prepared balsamic vinaigrette

3 Tbs extra virgin olive oil

2 Tbs white vinegar

Salt to taste

Place vegetables, fruits and nuts in a bowl and mix. Add prepared dressing. In a separate bowl, whisk the oil and vinegar together until emulsified. Add to vegetables. Mix well. Salt to taste.

10 Responses to “Crunchy, Salty, Sweet: Cabbage and Apple Slaw Two Ways (one vegan, one not)”

Karen August 18, 2013 at 5:14 pm #

I do love how you accommodate your fathers eating habits. Love the added apple!

Reply
- Natalia at Hot, Cheap & Easy August 18, 2013 at 7:05 pm #
  
  Some might call me an enabler….
  
  Reply
  - Karen August 18, 2013 at 8:08 pm #
    
    🙂
Mad Dog August 17, 2013 at 11:37 am #

No vegans here in Spain! Great beach picture 😉

Reply
- Natalia at Hot, Cheap & Easy August 18, 2013 at 9:27 am #
  
  Have a wonderful visit! (you are visiting, no?)
  
  Reply
  - Mad Dog August 18, 2013 at 12:50 pm #
    
    Thanks and yes, though I’d move back to Barcelona permanently if I could 😉
mthekey August 16, 2013 at 8:57 am #

I love it! Perfect for summertime. Im going to try the non-vegan way 1st!

Michelle La Llave Broker Associate Prospect Equities International 305.310.8105 MichelleSellsMiami@gmail.com Sent from my iPhone

Reply
- Natalia at Hot, Cheap & Easy August 16, 2013 at 9:13 am #
  
  Thanks, Michelle! It is easy as pie. Easier than pie, actually!
  
  Reply
Ani D August 16, 2013 at 8:41 am #

I love coleslaw – the perfect summer food 🙂

Reply
- Natalia at Hot, Cheap & Easy August 16, 2013 at 9:14 am #
  
  Me too! So fresh and crunchy! And so nice next to BBQ food!
  
  Reply

Talk foodie to me, baby... Cancel reply

¡Comida Hispana! Recipes to unleash your inner Latino

Mango Mojitos With Ancho Chili Salt

It was another summer Friday in the neighborhood and that called for another festive cocktail. Riding high on the success of last session’s passionfruit mojitos, I decided to make mango mojitos. The drink itself followed much the same construction, but the mango was decidedly sweeter than the passionfruit, so I decided that it needed a […]
Passionfruit Mojitos by the Pitcher or Glass

Summer evenings in the neighborhood can be wonderful. Occasionally on a Friday some of us neighbors bring out folding chairs and sit together in one front yard for a bit of happy hour while the kids go mental on someone else’s lawn. It’s pretty much BYO, but we do mix up a pitcher of experimental […]
KID IN THE KITCHEN: Tembleque (Tropical Coconut Pudding)

We spent the better part of last summer in Puerto Rico, and among the tasty things that my little guy fell in love with was tembleque, a jiggly (temblar means to tremble) dessert that falls somewhere between pudding and flan. I promised him we’d make it back in New York, and this weekend, for a […]
Sangría Tropical (and rainforest paradise pictures)

When the heat gets tropical, so should the drinks. On a recent trip to the mountains of Puerto Rico, I was inspired by a wonderfully cooling and exotic sangría I had up around and about El Yumque (Caribbean National Forest, the only tropical rainforest in the U.S. Forest Service system) at Noelia’s, recommended to us […]
Salmorejo de jueyes (Land Crab Stew)

There are a number of land crab species skittering about Caribbean coastlines. Some are edible and the one we eat most here in Puerto Rico (although I am told they mostly are imported from Venezuela these days) is Cardisoma guanhumi which we call juey and — if you are English-speaking — you might call the […]