Editor
Spring Fever is in full effect. When spring comes that is usually the time when we start preparing our favorite picnic recipes. Last week, I shared a lighter, healthier version of the Potato Salad ...Now we are moving onward to coleslaw.
As a child, I couldn't get enough of coleslaw whenever my family went on our church picnics, but now as an adult , I am not that fond of it. Sad, isn't it?
BUT, who said that coleslaw had to be boring? Well, let me tell you: today's version of coleslaw is nothing but exciting!
When I saw this recipe, the very first thing that drew my attention was the vibrant purple color...it's just beautiful! It really does put the regular coleslaw to shame, doesn't it? I am always looking for the next new thing when it comes to certain recipes, and I honestly believe I have found the mother-load in this Purple Slaw with Toasted Pecans Recipe.
I hope you do too!
P.S If you hadn't noticed yet~this recipe is vegan! Yay for #MeatlessMondays!!
Page Excerpt
2. In a blender, combine 2 tablespoons of the parsley with the tofu, garlic, lemon juice, vinegar, mustard, agave and ½ teaspoon salt. Blend while slowly adding the olive oil. Season with salt and pepper.
3. Pour just enough dressing over the cabbage and beets to moisten, reserving the remaining dressing. With clean hands, massage the contents of the bowl until the cabbage is wilted, about…
Read Full Article »
leave comment at bottom
Sign in to comment or use 
Twitter login
Latin Cooking Diva
can submit immediately
member submissions reviewed
Comments