I've been having some conversations lately with a business acquaintance about traditional recipes that could be made vegetarian or vegan and, after a little experimenting, I came up with a vegan coleslaw that even I like and I have never cared for coleslaw!

Kathy Whyte/ WNBF News. Vegan coleslaw shown with homemade spicy barbecue sauce

Not Your Run-of-the-Slawmill Vegan Coleslaw

3 C. shredded cabbage, about ½ head (you can use all green or a combo of red and green cabbage for extra color)

½ C. shredded red onion (dice some of it so you don’t have too many large strings of onion)

¾ C. grated carrot

½ tsp. celery seed

salt/ cracked black pepper

½ C. coconut milk *

2 Tb. red wine vinegar *

2 tsp. honey*

(* after mixing the slaw all together, “The Husband” thought he’d like a little more dressing even though he normally likes his coleslaw very lightly dressed, so we made a second batch.  Any leftover dressing can be used on other salads or even as a marinade for grilled pork chops or chicken.)

Cut the head of cabbage in half or quarters, depending on how long your knife is.  Cut out the stem piece.  Slice the cabbage on a mandolin or with a sharp knife into very thin strips.  Cut the longer strips in half. Do not run through a food processor. It will make your cabbage wet and slimy. You can use the food processor grating blade for the carrots or use a box grater.  Thinly slice the red onion and dice some of it so you don’t get big bites of the strong, red onion.  Throw all the vegetables into a bowl and toss with your hands to combine.  Add celery seed, salt and pepper.  In a separate bowl, whisk together the coconut milk, vinegar and honey, tasting as you add the vinegar and honey to adjust to the right balance of tart and sweet.  Slowly pour the dressing over the cabbage, about a third at a time. Toss with your hands and add more dressing until you get the desired level of coating on the cabbage.  Refrigerate.  Can be served right away, but the slaw gets better with time as the flavors “marry”.