- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 25 h 20 m
- Makes
- 6–8 servings
Description
This is the perfect salad to replace the traditional hot dog topped with coleslaw. I like to use three types of cabbage in my salads—red and green cabbage plus kale—to add colour and, most importantly, a whole lot of crunch. For a really nice texture, add the salad dressing a few hours before serving. In the summer, I love veggie sausages grilled on the barbecue, but you can also use regular sausages from a favourite local producer. The coleslaw can be served in a hot dog bun for a healthy nod to the famous slaw dogs!
Ingredients
- Ingredients For the creamy dressing
- ¾ cup
- vegenaise or mayonnaise
- ¼ cup
- plant-based or regular milk
- 2 tbsp
- apple cider vinegar
- 2 tbsp
- sugar
- Salt and pepper
- For the coleslaw
- 4 cups
- green cabbage, shredded using a mandoline (about half a small cabbage)
- 4 cups
- red cabbage, shredded using a mandoline (about half a small cabbage)
- 2 to 3
- large kale leaves, stems removed, finely chopped A large handful of cilantro, finely chopped
- For the sausage
- 4
- plant-based sausages (such as Vegeat brand)
Directions
- Step 1
- Preheat barbecue to medium-low.
- Step 2
- For the dressing
Place all dressing ingredients in a bowl and mix until smooth. Set aside.
- Step 3
- For the coleslaw
In the same bowl, combine the cabbage, kale and cilantro with the dressing. Refrigerate for 20–30 minutes
- Step 4
- For the sausage
Transfer sausages to the grill. Cook for 15–20 min., turning frequently, until evenly browned and cooked through. Cut sausages into rounds and add to coleslaw. Toss to combine and serve.
- Step 5
- A little tip:
Without a doubt, plant-based proteins will figure more prominently on our plates in the coming decades. We can now buy products that are surprisingly similar to meat and with a comparable nutritional profile. This recipe for coleslaw with veggie sausages is a delicious way to start eating more plant-based proteins, which are often made from pea protein, a vegetable protein produced in Canada.
