Agave Mustard Slaw

I know technically speaking you’re not supposed to have honey if you’re on a vegan diet so I decided to see if I could replicate the flavor of honey mustard but with agave instead.

Ingredients

  • 1/4 cup golden light blue agave
  • 6-8 Tbsp. country Dijon mustard (depending on how strong you’re used to tasting the mustard in your original honey mustard, I’d start with 6 and then taste after mixing in an additional tablespoon at a time)
  • 1/2 tsp. table salt
  • Halved red onion slices (optional)
  • 14 oz. bag coleslaw mix

Directions

1.) In a small mixing bowl, stir the agave, mustard and table salt together until combined.

2.) Add the coleslaw mix and red onion slices (if using) to a large mixing bowl, pour the dressing over the coleslaw mix and toss to combine. Serve immediately.

I thought when I tasted the dressing on its own that the flavor of the agave and mustard were about 50/50 but once it got tossed with the coleslaw mix, it seemed like a lot of the mustard flavor went away so I added some pre-sliced onions we had in the fridge to the slaw and it seemed to add a nice sharpness to the slaw. I mention in the directions to serve the slaw immediately because I waited a while to take pictures of the slaw and by that point the salt in the dressing had drawn some of the water in the cabbage out and left the bottom of the bowl looking….watery. The flavor was still good but visually it wasn’t as appealing as it was when I first combined everything together.

This is my own recipe.

Take care y’all !

Pepita Lime Cabbage Slaw

I was planning on making a fried seitan sandwich and was looking for side dishes and decided to pick this out as the one to try.

I love the various textures this slaw had, from the crunch of the cabbage to the little pops of the pepitas (pumpkin seeds) and this had such a bright flavor to it, thanks to the pickling liquid for the red onion slices and the lime juice that gets added to the dressing as well. Great slaw to have with something fried or rich-tasting.

This recipe came from Plant Based For Beginners! by Publications International.

I wasn’t paid in any form to promote this recipe or the cookbook.

Take care y’all !