This maple slaw is like coleslaw after a makeover, the sweet and crunchy notes are enhanced by adding candied nuts on top. The crispy vegetables aren't too filling and will compliment any meal you serve with it.
Well folks, the day has finally arrived!
Those picky eaters will flock to this crunch & delicious coleslaw salad recipe. We know that you will love it, especially with the dairy-free sauce and candied nuts. Make sure that you put some on your plate during the first round of your meal because it will not last long!
The vegetables used in this recipe add a new level of crunch to this creamy side dish. The surprise of biting into a candied nut bring this dish to a whole new level.
Coleslaw has been traditionally served at big family dinners and barbecues, and as we all know, it's packed with mayonnaise and milk products. Coleslaw is one of those things that you just stop eating when you transition to a vegan lifestyle, and you forget about it. I've never heard of anyone craving coleslaw after they give up animal products.
It does have it's place though, once you get rid of all the not-so-good fats and cholesterol, 'slaw can be a great tasting - and quite pretty - addition to any family-style meal. This recipe makes a slaw so creamy that no one will guess it's vegan. It's sweet, and savoury, and super crunchy, just how we all like it. The best part is, this baby comes together in no time and can last for quite a while as well.
If you want to spend less time on prepping all your food, I suggest that you chop up all the veggies the day before and keep them in a sealed container in the fridge. Toss on the sauce and mixed nuts an hour or so before you eat, and everyone will be drooling over it!
1/2 small green cabbage, shredded
3 carrots, shredded 1 fennel root, shredded
1 red onion, thinly sliced
For the Dressing:
3 tbsp tahini
1/2 cup apple cider vinegar
3 tbsp maple syrup
1/4 tsp garlic powder
1/2 tsp salt
For the Candied Nuts:
400g mixed shelled nut (we used cashews, almonds, pecans and peanuts)
2 tbsp brown sugar
2 tbsp maple syrup
heaped ½ tsp cayenne pepper
A pinch of cinnamon
1 tbsp chopped rosemary leaves
1/2 cup of flat parsley, roughly chopped
1/4 cup of dried cranberries
Preheat oven to 350F. Grab a cookie tray and line it with a piece of parchment paper.
In a small bowl, whisk together all ingredients needed for the candied nuts. Mix well.
Toss the nuts into this mixture and spread evenly onto the prepared sheet.
Bake in the oven for 8-12 minutes. Watch carefully because you don't want these to burn!
While the nuts are roasting, prepare all the vegetables and place into a large serving bowl. Mix well until evenly distributed.
Prepare the dressing by placing all ingredients into a small bowl and whisking until well combined. Taste and adjust flavour to liking. You may need to add a few tablespoons of water in order to reach desired consistency.
Pour dressing onto prepared vegetables and mix well using a salad spoon. Let sit for at least 5 minutes. For the nuts Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden – keep an eye on them as they burn easily.
Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving.
For best (and crunchiest) results, add the candied nuts just before serving. Top with desired toppings and serve immediately.