Dandelion Coleslaw



A beautiful looking, feeling, tasting coleslaw from start to finish. I’ll bet you never had a dandelion green coleslaw. Well, there’s no time better than now – if you can locate the greens of course. I eat this salad as the whole meal. Winner Winner Dandelion Dinner! I love it! Steve too!

Serves 6


1/2 sm. red cabbage, shredded – about 5 c., chilled

approx. 3 c. diced fresh dandelion greens – break off the lower 1/3 of stalks – wash, remove damaged leaves and debris, drain and air-dry, then place in paper towel lined covered container and refrigerate till cold crisped

1/2 c. fine dice celery

Coleslaw Sauce: makes 1-1/4 cups

1/2 c. veggie mayonnaise – I used Vegenaise by Follow Your Heart

1/2 c. prepared yellow mustard

1/3 c. pitted, halved Kalamata olives, finely chopped

2 t. garlic powder

2 t. smoked paprika

2 t. ground coriander

1/4 c. light brown sugar

Mix all Coleslaw Sauce ingredients in bowl till smooth. I didn’t need more salt due to the Kalamata olives and mayo. You be the judge for you.

Coleslaw Topper: Nut Crumbles

1 c. raw sunflower seeds

1 c. smokehouse almonds

2 t. garlic powder

1/4 c. light brown sugar

additional salt if needed

Process seeds, nuts, garlic, sugar and optional salt as needed in food processor till evenly mealy, and crumbs begin to clump up – we don’t want dust; we want slightly oiled crumbs that slightly clump together.

Transfer to tightly lidded jar and use as needed as toppers in sandwiches, or to top salads and/or cooked veggies.

To serve: If serving family style, add as much sauce to the coleslaw veggies as desired, then toss to evenly coat. Transfer to serving dish, top with nut crumbles and serve immediately. If serving individual portions toss only as much sauce and as many veggies as required for that serving.

Don’t toss ahead of time. Just before serving add the sauce, toss and serve for best results.

Notes: We reduce the fat by adding an equal part of mustard to the veggie mayonnaise. It works perfectly and adds another component of zest to the dish.

I happened to have a fresh tangelo on hand, so I grated some peel over the salad. Nice. it isn’t necessary though.





Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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