There are people who grill on the Fourth of July, and then there are people who are doing it wrong. And with barbecue comes the traditional “salad” that’s basically a jar of mayonnaise with some green stuff floating in it: coleslaw.
There’s a better way. This take on traditional coleslaw from NYC’s Organic Avenue, the vegetarian grab-and-go chain rethinking traditional salads, is not only nutrient-dense but more delicious. The carrots stay but the cabbage is swapped out for shredded broccoli stems, tossed with earthy walnuts and tart dried cranberries. The necessary creaminess comes from vegan mayonnaise made with cashews.
This coleslaw was built for the outdoors. Not only will the dressing not spoil, all that sunshine will boost your vitamin D, which the vitamins A and K in broccoli help metabolize. And while there’s no substitute for sunscreen, cranberries are full of free radical-fighting vitamin E.
Eva Kis is on Twitter @thisiskis, where she talks about pop culture, cats and media almost as much as food.
Ingredients for slaw:
½ pound shredded broccoli stems
½ cup shredded carrots
3 tbsp. chopped walnuts
1 ½ tbsp. dried cranberries
1 ½ tbsp. chopped scallions
1 ½ tsp. sunflower seeds
3 ½ tbsp. cashew mayo
3 ½ tbsp. prefered salad dressing
½ tbsp. lemon juice
Pinch of salt
Ingredients for cashew mayo:
1 cup soaked raw cashews
1/4 cup vegetable broth
2 tbsp. fresh lemon juice
Directions:To make mayo, blend all ingredients until creamy; season with salt. For slaw, toss shredded broccoli with carrots, walnuts, dried cranberries, scallions and sunflower seeds until well combined. In a separate bowl, mix the cashew mayo, salad dressing, lemon juice and salt until well combined. Dress the veggie mixture right before serving. Yields 1 pound (3-4 servings).