vegan-coleslaw-recipe

Vegan Gluten Free Coleslaw Recipe

vegan-coleslaw-recipe

What a month it’s been!  The past two weeks I’ve been working several ten to twelve hour days for my regular job, plus teaching four cooking classes.  Oh and let’s not forget the birthday parties, potlucks, family events and fundraisers.  I’m lucky if I have enough energy to take a shower before I crawl into bed.  I’m sure you’ve all had a time in your life where you feel like you’re doing a frantic dog paddle just to keep your head above water.  So when you suddenly realize that in four hours you’re supposed to bring a salad to share for a potluck filled with people who have various dietary needs, you need a recipe that can be thrown together quickly with very little work.  For me, this coleslaw is that recipe.The family event we were attending had people with diabetes, lactose and/or gluten intolerance, and vegetarians.  This meant no creamy or mayonnaise dressings, and no honey or sugar in the dressing. It of course meant no bacon, an easy way to boost flavor in salads.  But the hardest part for me was that winter just ended and it’s not really salad season yet, which makes it hard to put together a tasty one for twenty or more people on a budget.

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Blueberry Coleslaw and Mini Blueberry Tarts

Would you ever have thought of putting blueberries in coleslaw?  I’m not sure I would have, just like I wouldn’t have thought of a blueberry corn salad until I saw it at Foodportunity and now HAVE to make it.  Even before I went to Canterberry Farms, I checked out their website and noticed several recipes using their blueberry vinegar.  When I ended up buying the vinegar, I decided the first thing I would make was the coleslaw since I had half a red and half a green cabbage left from our CSA.  The tarts I made mainly because I had 8 mini tart pans I got for $1.50 at a garage sale and was dying to use them.

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