Happy Labor Day and Move Over Meat Monday!

I know many of you out there may be grilling or headed over to a friend's house for a Labor Day BBQ.  So, I found a nice "veganized" side dish for you to share with your friends and family.  Contrary to popular belief, you can be vegan and still enjoy great food along with your non-veg friends on holidays.  Believe me, if you present it right, they will be dipping into your bowl more than their own!  Trust me, I've seen it happen!

Anyway, I've presented some yummy ideas in previous posts for holiday gatherings and today I bring you another old school favorite of mine, coleslaw.  My grandmother used to make some delicious coleslaw and this is a dish seen at many bbq's, so I searched the web and found one that mimicked what my grandmother used to make to share with you.  This is another recipe that I have to admit that I haven't tried yet, but will.  I haven't done as much cooking as I would have liked this summer, but look forward to making it up in the fall and winter once things are more settled!  Okay, now on to the recipe from



1/3 cup oil

1/4 cup apple cider vinegar

3 tablespoon sugar (or brown rice syrup or apple juice concentrate)

2 teaspoon salt

2 teaspoon mustard seeds

1/2 teaspoon celery seed

Small cabbage, shredded

Onion, thinly sliced

Red bell pepper, thinly sliced

Carrot, coarsely grated


Boil the dressing ingredients together for a minute, then pour over the salad and mix thoroughly. Let sit a couple of hours before eating.
I'm assuming the author of the recipe means to let the coleslaw sit in the fridge before eating.  Enjoy!


  1. I have also been making potato salad with just mustard. In my opinion it taste much more flavorful

  2. Yes, the mustard does make things taste good. I use it in the mock tuna that I make!


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