apple cabbage slaw with apple cinnamon dressing (vegan, raw, paleo, gluten free, no added sugar)

In the apple vs. pumpkin debate, I fall in with the apple crowd.

What about you?

It’s been a great year for apples here in Northeast Ohio…especially the organic red apples we’ve been enjoying from my parent’s neighbors. Which got me brainstorming ideas for a fresh fall apple-based salad…

Voila! Apple cabbage slaw with apple cinnamon dressing.

I can eat it like candy.

My favorite thing? I can’t decide. It’s a toss up its crunchy sweetness (but without any added sugar!) or being the perfect balance to the heavier comfort food dishes because the apple cinnamon dressing is free of heavier oils found in traditional coleslaw.

The apple cabbage slaw recipe is one of the three bonus recipes included in the the Perk Up Your Pantry – Fall edition recipe book. If you haven’t claimed your copy yet, you can get it FREE (for now), here.

Not only does it include the apple cabbage slaw recipe, but it includes these as well:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive encouragement and tips for perking up your pantry, meal planning and prepping tips (including a suggested 5-day meal plan), my favorite ways of saving money at the grocery store and a behind the scenes peek at my own pantry with my top organization tips. Download your copy here.

 

And in case you fall on the pumpkin-side of things, I’ll have a pumpkin-inspired recipe for you later this week.

Leng’s salad (vegan, gluten-free, peanut free option)

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As promised, here’s the post I promised which features one of my favorite sauces that pairs well with many dishes. Although the National Day of Peanut Butter may have passed, peanut butter lovers know that any day is a good day to enjoy this nutty legume. (For those with allergies and non-peanut butter lovers, you can sub in almond butter).

I call this recipe Leng’s Salad in honor of a woman our family got to know a couple of years ago. She and her family were refugees we had the privilege mentoring for a short time. While they’ve since moved away, every time I make this salad, I think of how much they enjoyed it at our home. Given that they’re Asian and this is an Asian inspired recipe, I wasn’t sure if it would fly or flop. But it was a hit. 🙂

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As with most salads, this is a mix-and-match, add-what-you-like-best free for all. When I want a super quick version, I’m even content with two of these ingredients – usually kale and cabbage. This usually is a crowd pleaser (unless you have a picky crowd or your “crowd” includes humans under the age of “skeptical about most vegetables), so be brave and try it out at your next potluck.

CLICK HERE TO PRINT A PDF of the Leng’s Salad recipe

Leng’s Salad

Prep Time: 20 minutes

 

Ingredients

    For the Salad

    • kale, destemmed, roughly chopped
    • red or green cabbage, roughly sliced or shredded
    • carrots,peeled into strips or shredded*
    • green onions, finely sliced
    • sunflower seeds

    Additional mix-in/combination options:

    • cauliflower, roughly chopped
    • sweet potato fries, diced*
    • rutabaga, diced
    • raw brussel sprouts, finely sliced or shredded
    • brown rice pasta*
    • red pepper, finely sliced

    621 Thai Dressing (makes 5-6 servings)

    • 1 teaspoon garlic powder
    • 1 teaspoon powdered ginger
    • 1 teaspoon red curry paste
    • 6 tablespoon coconut aminos
    • 5-8 tablespoon almond milk (or other non-dairy milk)
    • 6 tablespoons peanut or almond butter

    Instructions

    For the Salad

    Chop all ingredients into bite-sized pieces. If using cabbage, slice thinly. Mix well.

    For the Dressing

    Add all ingredients to a jar and stir or shake until thoroughly mixed. Add more almond milk if needed or for desired consistency.

    Recipe Notes

    I didn’t list quantities with the salad ingredients because salads are so flexible. Just adjust your portions as needed. Generally, one full handful of combined ingredients = 1 side salad portion and two-three handfuls work for a main course salad portion.

    *Omit these options and sub in almond butter in the dressing for the strict portion of the candida diet and/or for a paleo-friendly salad

    I opted to create this dressing recipe using garlic and ginger powered because it’s quick and easy. Most days I would not have the patience to mince the garlic or ginger for the dressing. I recommend using organic powdered ginger or a brand that does not add sulfur.

    You might want to start with adding 5 T of your non-dairy milk to start and then add more until you get the desired pouring consistency. This dressing will thicken as it sits, so you may need to add a little more milk the next day. I’m not sure how another type of non-dairy milk will affect the taste or consistency.

    When I sub in almond butter, I usually use roasted almond butter, either chunky or smooth. Raw almond butter would work too, but it might affect the taste/consistency.

    The dressing keeps well for several days in the fridge. I often will make up a jar and then pour it over my salads all week.

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    cabbage rolls (vegan)

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    Despite the warmer weather today, I know we’re not quite in the clear yet…a few weeks of wintery weather may still be upon us. Which means there will be many days left which call for the warming dishes of comfort food.

    Last week, I turned to my quarter-Polish roots to prepare a vegan twist on the traditional cabbage roll. For  the longest time, this was one dish that I never warmed up to until recently. I think it was the unusual color + size of the cabbage leaves that was a turn off.

    But ever since I learned more about my great-grandparents who emigrated from Poland to Canada in the late 1920’s, my appreciation (and apparently, appetite) for this part of my heritage has grown. nanpics

    Traditionally, cabbage rolls are prepared with ground pork, salt pork or ground beef combined with rice and onions. This recipe is based on the one my mother gave me, but I incorporated some coconut bacon to approximate the flavor of salt pork.

    Despite the length of prep and cook time, this dish is simple to prepare.

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    So, what kind of dishes have you grown to love?

    CLICK HERE TO PRINT A PDF of the vegan cabbage rolls recipe
    CLICK HERE TO PRINT A PDF of the coconut bacon recipe

     vegan cabbage rolls

    Prep Time: 90 minutes

    Cook Time: 2-3 hours

    Keywords: bake saute entree gluten-free nut-free soy-free vegan vegetarian whole grain cabbage rice tomato sauce lentils

    Ingredients

    • 1 cabbage head, core removed
    • 1 c. brown rice (organic is best)
    • ½ c. brown lentils
    • 1 large onion, diced
    • 2 garlic cloves, minced
    • ¼ c. coconut bacon
    • 1 tsp. salt
    • Freshly ground pepper to taste
    • 3-4 cups tomato sauce

    For the Coconut Bacon (makes more than needed for the cabbage rolls- save the extra for other recipes!)

    • 2 cups large, flaked coconut, unsweetened
    • 3 T coconut aminos
    • 2 tsp. liquid smoke
    • ½ tsp. pure maple syrup
    • ¼ tsp salt

    Instructions

    Cook rice in 1 ¾ c. water until liquid is absorbed. In a separate pot, cook lentils in 1-1 ¼ c. water until tender.

    Meanwhile, sauté onion and garlic in dairy free butter until tender; set aside.

    To prepare cabbage leaves: place cabbage head in a large pot of boiling water. Use tongs to remove leaves one at a time as they become softened and loose (about 20-30 seconds between each leaf layer). Set aside.

    When rice and lentils are cooked, combine, then mix in coconut bacon and seasonings.

    Depending on the leaf size, spoon ¼-1/2 c. of rice/lentil mixture into each leaf. Fold in bottom and top and then roll closed.*

    Cover the bottom of a glass baking dish with tomato sauce and place rolls seam side down into dish (you can do this as you roll each one). When all the rolls are prepared, pour remaining sauce over the rolls until they are almost completely covered.

    Cover with foil and place in a 325 degree F oven and bake for 2-3 hours, turning down the temperature if needed to prevent burning. The rolls are cooked when most of the tomato sauce is absorbed.

    for the Coconut Bacon

    Add all ingredients to a bowl and stir to combine. Mixing by hand can help the liquids coat the coconut.

    Let the mixture stand a few minutes while oven preheats to further aid absorption.

    Spread coconut onto a baking sheet lined with parchment paper.

    Bake 7-8 minutes, remove pan from oven, stir, then return pan oven.

    Bake an additional 7-8 minutes, stirring once or twice to help coconut bacon cook evenly.

    Remove from oven and let cool.

    Recipe Notes

    Depending on the size of your cabbage leaves, you will need anywhere from 12-18 leaves for this recipe. You can use the remainder of the cabbage in other recipes.

    Cabbage rolls are formed similar to burritos or spring rolls. There are online tutorials of how to roll them if you are unsure of the correct method.

    Carefully monitor the level of the tomato sauce, especially as the cooking time approaches the two hour mark

    For the coconut bacon, you can use tamari or soy sauce in place of coconut aminos, but you will need to adjust the salt content. I like using coconut aminos because it is free of additives often found in soy sauce and tamari and it has a lower sodium content. Vitacost.com* offers a great price per bottle.

    I use Wright’s Hickory Liquid Smoke because it is one of the few liquid smoke brands that is free of sugar and other additives.

    *Clicking this link gives me credit to Vitacost’s Refer-a-Friend program

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