I was born in the beautiful island of Barbados. I started eating vegan in 2006 but as an island girl we like food big in flavour so being vegan was a bit tricky at first.As time went by I was able to enjoy some Barbadian meals after veganizing them.
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Coleslaw a big favourite but also a fattening favourite. I admit even in my meat eating days I always passed at the slaw as I always saw it as a fat laden sweet dish that I could have avoided. Today was baking day so I wanted a quick dish but I have not been vegetables shopping in 2 weeks now so there was not much to choose from. I decided to develop a slaw that can be used to top veggie burgers and sandwiches or it can be used as a side dish. The coleslaw in Barbados is very very very simple. I have seen some alternatives using apple and onion but the way I know is this
Traditional Bajan Slaw 1 cabbage head shredded 1 large carrot shredded 2 tbs or more of mayo 1 heaping tablespoon sugar pinch of black pepper
Now as you can see this is a horribly fattening recipe so I tried to veganize it and also reduce the fat because I do not want to be a fat vegan!
My Vegan Coleslaw 1/2 head cabbage shredded 1 large carrot shredded 1 tsp vegan mayo yes 1 tsp you can be a bit genourous with it 1 tbs. agave nectar 1/8 tsp star anise ground 1 small onion minced 1/4 cup scallions 1/2 tsp black pepper Chopped walnuts and chopped pumpkin seeds 1/2 tsp chilli flakes (optional)
Method Mix all ingredients together for at least 10 mins until your veggies start to wilt Use this as a side or a topping for your sandwiches and burgers It is a sweet and spicy taste but if you want just sweet your can omit the chilli flakes