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Coleslaw

gluten free coleslaw

We had a quiet July 4th celebration with Martha, her daughter Erin and a friend of Erin’s named Sarah Rose. These two girls go to the same school as my boys so they all had a great time bouncing on the trampoline in our backyard while Martha and I made a couple of salads and “readied” the organic turkey dogs. My husband, just back from a week in the Grand Canyon with our younger son, manned the grill.

My older son and I stayed home from the Grand Canyon hiking/camping extravaganza due to… you guessed it, baseball. We are now in all star season. Don’t tell him I said so –every child that tried out made the all star team. So it is not exactly an elite squad. In fact, so many children “auditioned” for all stars that they created two teams and he ended up on the “B” team, the one with players that are not quite as good. A little twist? When they scrimmaged, his scrappy “B” team beat the “A” team –twice.

The all star tournament for the Boulder region begins this week. Our first game is this Wednesday, so stay tuned for more updates. Thankfully, I am not coaching; this is one intense baseball situation full of very competitive boys and dads. And they seem to really be enjoying their male bonding time, which is just great with me!

Coleslawprint
5 cups purple cabbage, grated
5 carrots, grated
1 cup grapeseed oil grapeseed oil vegenaise
½ cup apple cider vinegar
¼ cup agave nectar
1 teaspoon celtic sea salt

  1. Combine grated cabbage and carrots in a large bowl
  2. Mix in Vegenaise, apple cider vinegar and agave and toss well
  3. Add salt and mix again
  4. Serve

I made this coleslaw for our little July 4th barbecue. It is based on a recipe from the Joy of Cooking. Of course that one had sugar, white vinegar and mayo, so mine is slightly different. It’s a new twist on everyone’s old favorite. And yes, you have permission to make it with green cabbage instead of purple. I like the color of the purple cabbage with the orange carrots, that’s why I use it here. Either way, enjoy!


posted on July 8, 2008, 14 comments

  1. Athena

    Wow! Gorgeous picture! This looks soo good, I love coleslaw :D. Although I think for me I’d opt for adding a little real sour cream or quick aioli instead of the vegenaise that has bad canola oil. Are you allergic to eggs? I love your recipes!

  2. I love your blog, so I tagged you, you can view the details and logo by going to my blog…. http://texaskrisstamps.blogspot.com/
    it is fun to play, hope you have the time.

  3. Beautiful looking coleslaw! I love the purple and orange together. I’m having mine with egg mayonnaise too like Athena.

    Well done to your son for proving that it doesn’t matter which team you end up on, there’s still a chance to shine.

    x x x

  4. Christianne

    Thanks Elana, this looks absolutely delicious! I have never seen purple cabbage here, but will start looking for it, what great color!… Personally, I always throw a kettle of boiled water on the cabbage (in a colander) and splash it with ice water right after that. Makes the cabbage a little easier to digest for me. Maybe this is a tip for anyone enjoying eating coleslaw but dislike feeling low on batteries afterwards because all your energy goes to digesting these thick and heavy cellwalls… :-)
    And lovely to hear your baseball feuilleton.. Congrats from Amsterdam for your boy! xxChristianne

  5. Kathy

    Good Morning Elana. I have a question. What is vegenaise? And how do I make it? I’m new to your site and I love it! I am on a strict food plan because I have Ataxia and your recipes are very appreciated. Thanks.

  6. Kimi @ The Nourishing Gourmet @ thenourishinggourmet.com

    Christianne,

    Thanks for sharing that tip! I bet that would made it easier to digest.

  7. Susie Seel

    Thanks for the recipe, where do I get the grapeseed veganise or how do I make it.

  8. Kathleen in MT

    RE Vegenaise, Grapeseed Oil Vegenaise is made with grapeseed oil, not canola, so it is healthy, and we like it a lot. You can buy it at most any health food store. Our regular Smith’s (Kroger to you southerners) carries it too.

  9. Athena -I had mistakenly linked to the canola oil vegenaise rather than the grapeseed; I fixed this error after I saw your comment. Thanks.

    Kris -Thanks for the tag.

    Naomi -Thanks.

    Christianne -I had to look up “feuilleton,” and I really like it, now I have a new word. Thanks so much for another great comment and for your cabbage digestion tips!

    Kathy Glad to be of help. Vegenaise is a kind of mayonnaise, just click on the link “vegenaise” in the recipe above and you will be taken to a full description and website where you can purchase it.

    Susie See the comment just above for purchase info :-)

    Kathleen Thanks for the tip! Much appreciated.

  10. Nancy in DenCo

    I have to laugh when I read about your baseball adventures! I coached my son’s T-ball team for 2 years, and gave him over to the men this season (I got to be bench coach). His team just finished 2nd in their division, and it’s been fun, but intense.

    I enjoy your blog, but not as much as my son enjoys your chocolate chip cookie recipe.

  11. Thanks Nancy, your comment made me smile!

  12. Jenny Schwartz

    Hi Elana, I’m Aaron Stone’s wife Jenny. I’m sitting here eating your delicious coleslaw right now and Aaron grilled your chicken yesterday! We love your website. thank you! Next up I think is the salmon with anchovy tapenade. YUM! Hope you are doing well! Tell Rob we say hi. Jenny

  13. Hi Jenny-

    How is everything going? Are you guys out at the beach grilling away? Did you have a baby? If so, how old? So glad to be back in touch with you and give Aaron a hug for me.

    xo Elana

  14. Heather Jacobsen @ gluten-free-foodie.net

    i love the colors! deep, rich colors like this in my food, make me feel like i’m eating something full of nutrients (as well as flavor). we are having spring fever here in houston, so this sounds like a good way to celebrate. :)

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