Saturday, January 11, 2014


Coleslaw is our "Super Easy Side" regularly.  Crunchy, sweet, tangy, and soooo easy!  This is a great way to get more veggies onto your children's plates.

Traditional recipes for cole slaw call for copious amounts of mayonnaise, which, of course, has eggs in it.  I bypass that problem by using the amazing Follow Your Heart Vegenaise!  Let's be honest, some mayo substitutes just taste gross.  We've tried our share of yucky ones!  Follow Your Heart Vegenaise tastes great and is a direct substitute for mayonnaise. There are several different varieties, but my whole family prefers the Original! 

I usually make coleslaw the night before I intend to serve it.  It needs to sit at least 2 hours before serving, and I can cut down on dinner prep time by making it the night before. Because this recipe involves very little chopping, and a lot of whisking and mixing, this is a great time to get the kids in the kitchen with you to learn how to cook! Hand over that whisk and let them have at it!

*This recipe is peanut-free, tree nut-free, dairy-free, egg-free, wheat-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!


2 16oz bags of coleslaw mix (carrots and cabbage)
4 Tablespoons diced yellow onion
1 1/3 cup Veganaise
6 Tablespoons olive oil
1 cup (organic if possible) granulated sugar
2 Tablespoon white distilled vinegar
½ teaspoon kosher salt

1. *In a large bowl, whisk together the onion, Vegenaise, olive oil, sugar, vinegar, and salt.
2. *Stir in slaw mix until evenly coated.
3. Cover and chill in refrigerator for 2 hours before serving.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!

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