So here's a picture you don't see often. Derek actually liking something I make. He's not really into my vegan/healthy cooking so it is so nice when he likes what I serve. I want the kids to eat healthy but it seems at some point they always rebel. I have to say though, that my kids have been really good at always trying something and then in a few months trying it again. I tell them your taste buds change as you get older so you have to retry stuff. Anyways Derek is holding a plate of my Red Bean Coleslaw.
This is not your traditional Coleslaw. The dressing is not sweet, but flavorful, and it has soft kidney beans that work perfectly against the crunchy slaw. I use a bag of store bought coleslaw mix when I make this ---- SO EASY!. In the picture I had put my coleslaw on a mound of greens just for added nutrition but really its best on its own.
Red Bean Coleslaw
1.Combine in bottom of salad bowl and whisk till smooth and mixed. 3/4c.vegan (or regular) mayonnaise, 1/4c. red wine vinegar, 1T. sugar, 1 T. minced fresh parsley (have used dried 1tsp.),1tsp. dried oregano, 1/2tsp. salt, 1/4tsp. black pepper
2.Then throw in 3c.cabbage, finely chopped (or grocery store coleslaw mix whole bag as long as it's not more than 4c.), 1 small red onion chopped finely, 1 large celery stalk,finely chopped, and 1 19oz (540ml) can of Kidney beans, drained and rinsed. Toss this all so that the dressing is mixed through out the ingredients. Just before serving add 1/4c. imitation "bacon" bits (optional).
You should give this a good hour to marinate but if you don't have an hour you can chow down right away. The imitation "bacon" bits are optional and sometimes I just let people garnish their own serving. I hope you will give this recipe a try because it is sooo delicious and it's a great one to take to a picnic or pot luck. Summer is coming to an end and coleslaw always reminds me of summer. Hey! maybe that's why I have made this recipe three times in the last week. Chow til next time.
