Vegan cole slaw with peanuts

Posted by admin on June 30th, 2009

Fast, easy, cool, inexpensive lunches are often the goal in the summer. That half head of cabbage from the farmers market leftover from, say, the past weekend’s vegan corned beef and cabbage, can form the basis for a delicious bowl of vegan cole slaw with peanuts to serve with vegan pups in a blanket, sliced tomatoes, and tea or coffee.

½ head of cabbage, shredded
1 cup dry roasted peanuts (unsalted are fine)
¾ cup vegan mayonnaise, such as Original Vegenaise
½ – 1 teaspoon celery seed
Dash of red pepper flakes (optional)
Salt and pepper to taste

Place all ingredients into a bowl big enough for stirring without having to later pick up bits of cabbage all over the kitchen counter. Mix well. Enjoy.

To make the accompanying vegan pups in a blanket, use a roll of original Pillsbury Crescent Rolls and a package of vegan Lightlife Smart Dogs. Squirt a dab of yellow mustard or vegan Dijon mustard on the base of the triangle of the dough and add a dog on top of the mustard. Roll the dough and the dog toward the long pointed end of the dough. When all 8 dogs are rolled up into all 8 pieces of dough, put them onto a cookie sheet and bake in a 375 degree oven for about 15 minutes or until golden brown. Enjoy.

Surely, there must be a more vegan-friendly term for this recipe than pigs or dogs in a blanket. Any suggestions?

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