Vegan Seeded Coleslaw with Zesty Miso Dressing
I created this delicious Vegan Seeded Coleslaw with Zesty Miso Dressing salad last week, when I realized I had ordered a purple cabbage in my organic fruit and veg delivery, and that I also had some organic purple carrots in my fridge. I hoped my kids might find a purple salad fun to eat.
I am always trying to come up with new tasty and low FODMAP salads. Including salads my fussy kids will eat. Well… after the initial tasting, one kid loved it and one kid decided that the taste of cabbage is simply not to her liking. Fair enough!
My Vegan Seeded Coleslaw with Zesty Miso Dressing salad is high in protein too, so a perfect addition to the vegan diet.
To jazz up my purple vegetables, I added standard orange carrots, sunflower seeds, hemp seeds, chia seeds, pepitas and some “safe seaweed” flakes. I then created a lemon miso dressing and it worked!
*Recently the Monash FODMAP list has updated some cabbages as FODMAP friendly and Red Cabbage is acceptable.
Ingredients – all organic if possible.
1/2 a red cabbage
3 purple carrots
2 orange carrots
1 tablespoon of sunflower seeds
I tablespoon of pepitas
1 tablespoon of hemp seeds
1 tsp of chia seeds
2 tablespoon of Power Super Foods ( safe Atlantic Ocean) Wakame Seaweed Flakes.
Dressing – all organic if possible.
Juice of 1 large lemon
1 heaped tsp of Rice Cultures’ Australian Grown Miso Paste ( I am vary wary still of imported Japanese produce – see why)
2 teaspoons of Maple Syrup
1 tablespoon of Nutritional Yeast Flakes
2 tablespoons of Cold Pressed Olive Oil
Himalayan Pink Salt and Pepper to taste.
Wash all vegetables thoroughly. Chop of cabbage thinly. Grate purple and orange carrots. Mix all together and then add in all the seeds and mix again.
Next add the seaweed flakes and stir to combine.
In a separate bowl mix all the dressing ingredients together and pour over the salad.
Eat straight away while fresh and crisp!