Soy-Free Egg-Free Low Salicylate Vegan Cole Slaw

Green cabbage is one vegetable with negligible levels of salicylates. It is also a nutritional powerhouse. As a result I often find myself trying to work it into meals. One of the easiest ways to do this is with cole slaw. My child will eat cole slaw.

As I learned from America’s Test Kitchen, The key to a good pre-made slaw, one that isn’t runny or slimy, is sweating all the excess water out of the cabbage before you add the mayonnaise. This is very simple to do but it does take a fair amount of elapsed time so I do this a day in advance or the night before I plan to serve it.

If you elect not to do this, that is when you end up with that sweet mayonnaise water in the bottom of the bowl. You will get some of that no matter what but this sweating process makes it less runny and less salty.

Ingredients
1 head cabbage, shredded (about 8 to 10 cups…it will shrink)
2T sugar
1 tsp salt
1 cup shredded carrot
1/2 cup safe mayonnaise (I use Earth Balance Mindful Mayo with Olive Oil as it is both egg and soy free)
Black pepper to taste

Equipment
Chef’s knife and cutting board
Large bowl preferably with a lid
Colander (optional)
Measuring cups and spoons
Box grater for carrot

Instructions
Shred or mince the cabbage and put it into a large bowl
Add the salt and sugar, toss and set aside for at least 30 minutes at room temperature
Toss again and add carrots
Set aside for another half hour at room temperature
You will notice that the volume of the slaw is greatly reduced. There should also be a fair amount of orange liquid on the bottom of the bowl
Drain off most of that liquid. Don’t go crazy trying to get it all, but make sure you remove at least 1/4 cup if not a little more. If you really want your slaw not to have much liquid, use a colander.
Stir in mayonnaise
Taste, add pepper if desired
Cover and chill until ready to serve
Serves about 10 as a side dish