Southern food definitely has it’s perks. There’s fried chicken, corn pudding, pecan pie, fried green tomatoes, fried okra, and of course bbq!
The health benefits of Southern food—not so good, but the taste benefits—top notch!
If you love creamy, fatty, bready goodness that is Southern cooking is nothing if not the embodiment of comfort food and home-cooking to many.
Despite neither me or my siblings liking it, coleslaw was often served at backyard bar-b-cues and summer parties. It’s funny how your taste changes over time. How something you put up a huge fight over eating when you were younger has become something you actually put on your meal plan.
And I know there are like a billion recipes for coleslaw out there already, but this one is so simple that I had to add another. We use it often because it’s so quick and easy. Plus the ingredients for the dressing are almost always in my pantry.
Creamy, tangy + subtly-sweet. The perfect crisp addition to a sauce-smothered meaty entree and savory crunchy beans.
Pair it with some sweet potatoes, Gluten-Free, Dairy-Free Cornbread, green beans, and some bbq. And if you find yourself in Kansas City definitely check out Peaceful Pig + Char Bar for some tasty, finger-lickin' vegan/vegetarian alternatives.
Now you’re ready to enjoy summer vibes!
Gluten-Free, Vegan Coleslaw
- 1 (16 oz) bag of coleslaw mix (found in pre-made salad section of the grocery)
- 1/3 cup Vegenaise (if not vegan feel free to use traditional mayo)
- 1 1/2 tbsp white sugar
- 1 1/2 tbsp lemon juice
- 1 tbsp white vinegar
- Salt & pepper, to taste
- In a large mixing bowl whisk together mayo, sugar, lemon juice, and vinegar.
- Add salt and pepper to taste.
- Add coleslaw mix, gently mixing until well coated.
- Cover and allow flavors to meld in fridge for at least 20 minutes before serving.