Red Snowy Coleslaw – GOAT



Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I’m changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop.

Makes 5-6 servings

Roast the beets: preheat oven to 400 degrees

1-3/4 lbs. fresh beets, peeled, washed and cut into 1/2-3/4 inch cubes – no larger

1 T. extra virgin olive oil

Place beet cubes and oil in bowl and toss to evenly coat. Transfer to baking sheet and spread out evenly in one layer.

Bake in preheated 400 degree oven till tender soft, about 45 minutes. Remove from oven and set aside till ready to use for this coleslaw. When cooled to room temperature, place on paper towels and blot dry.

Make the colelaw:

3 c. shredded red cabbage

1/4 c. chopped onion

1 c. Broccoli Moss – take a head of fresh broccoli and using a broad sharp knife shave the tips of the buds off so it resembles moss

1/3 c. veg mayo (I used Grapeseed Vegenaise)

2 T. prepared yellow mustard

2 T. Grade A maple syrup

2 T. Balsamic vinegar

1/4 t. celery seed

fresh grind black pepper

pink Himalayan salt to taste

1/3 c. Follow Your Heart Parmesan Style cheese in a shaker plus extra for topping

fresh grind black pepper

pink Himalayan salt to taste

Ready to assemble:

In large bowl place blotted roasted beet cubes, cabbage, onion and Broccoli Moss. Toss.

Add veg mayo, mustard, maple syrup, vinegar, celery seed. Toss to coat evenly.

Pepper and salt to taste.

Add parmesan cheese. Toss again. Transfer to serving bowl. sprinkle top generously with more cheese. Serve.

Notes: If nothing else, a conversation piece. However, after tasting it your guests will want the recipe. Give it to them.

The old coleslaw is great. But I’m tired of the old way. I want new – exciting –  different – ‘wow me in a slow way and make me not forget you’ kind of slaw. This is it.

To date, this is the only coleslaw I’ve engineered that is worthy of the main dish designation.

Unlike other coleslaw this one holds up overnight in the refrigerator. Be sure to cover tightly, then retoss before serving and top with more grated cheese (snow).



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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