This dish is my modern take on classic coleslaw. The delicate flavor of the green peas and sugar snap peas make this an exceptional dish, and the crunch from the celery and pumpkin seeds is extremely satisfying. The tangy dressing is top-notch, too, so reserve any extra to use on another salad.
All my recipes have music, book, or film recommendations to accompany them. The soundtrack for this dish is “Mobius Streak” by Hiatus Kaiyote (Dufrane Remix) from TAWK TAKEOUT (Tawk Tomahawk Remixed).
Green Slaw With Dijon Dressing
- 1/4 Cup silken tofu
- 1 Tablespoon freshly-squeezed lemon juice
- 1 Tablespoon Dijon mustard
- 2 Tablespoons Apple cider vinegar
- 1 Clove garlic
- 1/2 Teaspoon Coarse sea salt
- 2 Tablespoons Extra virgin olive oil
- 3 Cups Very thinly sliced green cabbage
- 2 Tablespoons Coarse sea salt
- 1/2 Cup Shelled green peas
- 8 Ounces Sugar snap peas
- 2 Stalks Celery
- 1/4 Cup Husked raw pumpkin seeds
- 1/2 Cup Packed chopped flat-leaf parsley
- 2 Tablespoons Chopped fresh chives
- 1 Tablespoon Finely grated lime zest
To make the dressing, put the tofu, lemon juice, mustard, vinegar, garlic, and salt in a blender and process until somewhat mixed. With the motor running, slowly pour in the oil and process until creamy. Taste and season with more salt if desired.
To make the slaw, put the cabbage in a large bowl and sprinkle with the salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer to a colander and rinse the bowl. Put the colander in the sink, put a plate atop the cabbage, and weight it (a 28-ounce can of tomatoes works well). Let sit for 1 hour.
Rinse the cabbage under cold water, then squeeze with clean hands to extract as much liquid as possible. Return the cabbage to the large bowl and add the shelled peas, sugar snap peas, celery, and pumpkin seeds. Pour in enough dressing to lightly coat the vegetables (start with 3 tablespoons). Toss with clean hands, then taste and add more dressing as desired (reserve any extra for another use).
To serve, with clean hands, transfer the slaw to a serving bowl, leaving any juices behind. Garnish with the parsley, chives, and lime zest.
How to remove tough strings from celery: I find that the strings in celery stalks make the celery hard to chew, so I usually take them off. I typically use a vegetable peeler to lightly remove the top layer, getting rid of all the strings.
Toasting Nuts and Seeds: Toasted nuts and seeds add texture, unique flavors, and protein to salads, stir-fries, and other dishes. To bring out their natural oil and enhance their taste, toast them in a dry skillet over medium heat, shaking often, until fragrant, about 4 minutes; or toast on a baking sheet in an oven at 325°F for 5 to 7 minutes, shaking the pan a few times for even cooking. Nuts and seeds contain oils that will go rancid, so store them in a freezer.
Reprinted with permission from Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.