All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is super easy – especially if you buy some of that pre-chopped slaw mix. And why not? Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them? Who needs that shit? Cabbage likes to pop all over the place, too, like cauliflower. So – do yourself a favor and buy a bag of cole slaw mix. Or not – your call.
This can be served as a side or as a burger topping or, as I did last night, put on top of tacos. Creamy, yummy & cruelty-free.
Spicy Vegan Sriracha Miso Cole Slaw
Makes about 3 cups
8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds
1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level
1/3 cup vegan mayo – (increase if you like wetter slaw)
2 TBS white balsamic vinegar (or white wine vinegar)
2 TBS miso paste
1/2 tsp sesame oil
2 TBS agave nectar
1/4 tsp salt
2 TBS chia seeds (optional but very good for you)
I literally put everything in a tupperware container & just shook the bejesus out of it. You can just stir it all up in a bowl. Increase mayo or sriracha or salt to taste.
Chill & serve!