A springtime salad reminiscent of warming sunshine, the reemergence of vibrant colors, and that hankering to just get outside and be, this simple yet divinely flavorful Spring Slaw with Pickleback Mayo Dressing is just the plant based and healthful addition to take your picnic or barbecue to the next level. Made with a rainbow of shredded cabbage, carrots, radishes, and cilantro, I generously toss mine in a pickle juice, dijon, and vegan friendly aquafaba mayonnaise dressing. Their latest product to hit national retailer shelves, Sir Kensington’s Fabanaise, a natural and non-GMO verified aquafaba based mayonnaise, celebrates the protein-rich water leftover from cooking chickpeas, looking like mayo, acting like mayo, and most importantly tasting like mayo without any eggs or chemicals. Notoriously tangy and creamy, I serve my slaw atop a piping hot grilled veggie dog, accompanied by a sour pickle and sweet potato fries, or on its own as a lighter lunch salad option, topped with ripe avocado slices and a big squish of lemon juice.
Spring Slaw with Pickleback Mayo Dressing [makes 8 servings]
1 small green cabbage (about 1 pound), tough core removed
5 assorted color rainbow carrots (about ¾ pound), peeled
5 radishes (about ½ pound)
¼ cup fresh cilantro, roughly chopped
½ cup Sir Kensington’s Fabanaise, or egg-free mayonnaise
2 tablespoons pickle juice
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
salt & pepper to taste
Using a box grater or a food processor fitted with a grater attachment, grate cabbage, carrots, and radishes. Transfer to a large serving dish with fresh cilantro. Set aside.
In a small bowl, whisk together Fabanaise, pickle juice, dijon, and vinegar until well combined. Season to taste. Gently toss dressing with cabbage and carrot mixture until evenly distributed. Serve and enjoy!
Nutritional Information [per serving = about ¾ cup]
125 Calories, 10g Fat, 8g Carbohydrates, 3g Fiber, 4.5g Sugar, 1.5g Protein