Father's Day Vegan Coleslaw

Posted by Marielle T on

Maybe it's because he taught you to ride a bike, or change a tire, (or any other valuable life skills), but Dad is pretty awesome. Between those momentous lessons and the little things he does for us everyday,  we are so excited to celebrate Father's Day! 

This year, my dad  (who enthusiastically held each pose for these photos like a blog professional) and I both found ourselves pulled out of town over Father's Day weekend, so we decided to celebrate early with a small family BBQ. 

 As much as I love BBQ's, between the potato salad, starchy hamburger buns and cherry pie for dessert, I was itching to make something fresh and lighter than a traditional creamy coleslaw. This recipe checked off all those boxes, and as an added bonus, it's vegan!  

Hunting for more recipes? Be sure to check out last years Father's Day recipe for whiskey caramel brownies



Citrus Vinaigrette 
1/2 a medium Red Onion
1 inch knob of fresh ginger (peeled and minced)
1/2 a bunch of fresh basil (roughly chopped)
1/2 a bunch of fresh mint (roughly chopped)
juice of 1 orange
juice of 2 limes
juice of 2 lemons
1 tbsp of honey (optional and can be switched out for maple syrup)
a few drops of sesame oil
2/3 of extra virgin olive oil
fresh ground sea salt and pepper to taste 
1 clove of star anise (ground)
1/2 tsp of paprika 

Spring Time Slaw 
1 medium head of cabbage (finely sliced)
2 medium fennel bulbs (finely sliced)
1 medium jicama (peeled and finely julienned)
1/2 a bunch of fresh basil (finely sliced)
1/2 a bunch of fresh mint (finely sliced) 
1 mango (peeled and finely sliced) 
a handful of toasted sesame seeds 

 The Simple Steps

1. To make the vinaigrette, use a hand blender and puree onions, ginger, chopped basil and mint, citrus juice, honey and star anise together. Slowly add in the oils until dressing has thickened before adding salt, pepper and paprika to taste. 
2. Combine the cabbage, fennel, jicama, and mango in a large serving bowl before generously covering with the vinaigrette and fresh herbs. Allow the slaw to marinate in the vinaigrette for ten minutes before tossing again and topping with sesame seeds. Then just serve and enjoy! 

This recipe is based off of the 'Spring Crunch' salad recipe
from the Burgoo Cookbook 

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