Just because it's fall, doesn't mean it's not time for slaw! Thanks to Trevor Semones from Wild Eggs, we got to taste an awesome fall-inspired and super easy vegan slaw! Create this for your Thanksgiving dinner, and you'll have everyone asking for the recipe.
Juice of 1 lemon
1 cup olive oil
1 tablespoon dijon mustard
2 teaspoons pepper
1 tablespoon onion powder
2 teaspoons salt
¼ cup coconut milk
2 cups apple cider vinegar
Slaw: Peel radishes, beets and carrots. Cut tops off broccoli leaving only stems. Shred all vegetables in a mandolin or food processor for best results. If you julienne, cut at ½ inch lengths.
Vinaigrette: Mix apple cider vinegar, olive oil, coconut milk, lemon juice, salt, black pepper, onion powder, and Dijon mustard.
Add vinaigrette to vegetables and let sit for 20 minutes. Sprinkle cranberries on top and serve.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.