Category Archives: Potlucks and Parties

Traditional Vegan Coleslaw

Traditional Vegan ColeslawThis is the slightly healthier vegan version of the coleslaw that you remember from the picnics and parties of your youth. Makes 6 to 8 servings.

Slaw Ingredients

1/2 head of shredded cabbage
1/2 cup shredded carrot

Sauce Ingredients

1/2 teaspoon celery salt
1 teaspoon dried minced onions
1/2 cup vegan mayo
1/4 cup non-dairy milk
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
2 teaspoons dijon or spicy mustard
1 clove minced garlic
freshly ground pepper to taste

Combine all of the sauce ingredients in a small mixing bowl. Stir briskly or whisk until the sauce is smooth and creamy. Add more or less vegan mayo to taste.

Shred the cabbage and carrot and place in a large mixing bowl. Stir in the sauce and toss together to combine. Refrigerate for a couple of hours before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Use a mix of green and purple cabbage for a little color.
  • Add a few other vegetables for more variety.
  • Omit the mustard and replace the celery salt with ground celery seed for a low-sodium version.
  • Can be easily made gluten-free.

More information for Traditional Vegan Coleslaw recipe:

  • Prep time: 15 min
  • Cook time: 0 min
  • Total time: 15 min

Mexican Coleslaw

This looks suspiciously like my Thai Coleslaw recipe, but it’s different. Trust me. Makes 8 to 10 servings.

Salad Ingredients

1 small shredded cabbage
1 cup shredded or thinly sliced carrots
1 medium thinly sliced red bell pepper
4 thinly sliced scallions (also called green onions)
1/2 cup chopped cilantro
1/4 cup chopped sun-dried tomatoes

Dressing

1/2 teaspoon adobo sauce (or other smoky hot sauce).
2 cloves minced garlic
1/4 cup freshly squeezed lime juice
1/4 cup apple cider vinegar
2 tablespoons agave nectar
2 tablespoons vegetable oil
1 teaspoon cumin
salt and freshly ground black pepper to taste
Combine salad ingredients in a bowl.

Combine dressing ingredients in a small container and whisk for 1 minute to combine.

Drizzle sauce over veggies and toss to coat evenly. You might want to add a little more lime juice or vinegar to taste.

Let stand at least 10 minutes or refrigerate until you are ready to serve. Toss again before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Replace carrots and red bell pepper with other colorful vegetables.
  • Add some jicama for additional crunch.
  • Can be easily made low-sodium and gluten-free.

More information for Mexican Coleslaw recipe:

  • Prep time: 20 min
  • Cook time: 0 min
  • Total time: 20 min

Olive Tapenade

This is always a big hit at parties. It seems a little exotic and unusual to most people, but it’s so easy to make! Serve with a really good, fresh Italian or French bread. Ciabatta or baguettes are great choices, since these smaller loaves hold together better for spreads. Makes 8 to 10 servings

1 clove minced garlic
1/4 teaspoon balsamic vinegar
4-5 slices sun-dried tomato (reconstituted in water to soften)
1/2 teaspoon capers
freshly ground black pepper (to taste)
1 1/2 cups pitted kalamata olives
1 tablespoon olive oil

Combine garlic, balsamic vinegar, sun-dried tomato, pepper, and capers in a food processor. Blend until combined. Add olives and process until the olives are in small chunks (do not over process!)

Transfer tapenade from food processor into a bowl, add olive oil, stir and refrigerate for at least 1 hour before serving.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Add a tablespoon or two of tomato paste for an olive tomato tapenade.
  • Use a mixture of different varieties of olives.
  • Serve with rice crackers for a gluten-free version.

More information for Olive Tapenade recipe:

  • Prep time: 10 min
  • Cook time: 0 min
  • Total time: 10 min

Thai Coleslaw

This is an easy, but tasty addition to any 4th of July picnic or potluck, but I also make this at home as a side dish for any Asian meal. I’m probably violating some international cooking code of conduct, but the Thai Coleslaw goes particularly well with Korean Stir-Fried Noodles (or any other Asian noodle dish). Makes 8 to 10 servings.

Salad Ingredients

1 small shredded cabbage
1 small thinly sliced red bell pepper
1/2 cup thinly sliced snow peas
4 thinly sliced scallions (green onions)
20 leaves fresh basil, shredded
crushed peanuts

Dressing

1/2 teaspoon crushed red pepper flakes or more to taste.
2 cloves minced garlic
1/4 cup rice vinegar
2 tablespoons agave nectar
1 tablespoon tamari
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
juice of 1/2 lime

Combine cabbage, red bell pepper, snow peas, scallions and basil in a large mixing bowl. Toss to mix the vegetables.

Combine dressing ingredients in a small container and whisk for 1 minute to combine.

Drizzle sauce over veggies and toss to coat evenly. You might want to add a little more tamari and rice vinegar to taste depending the size of your cabbage.

Let stand at least 10 minutes or refrigerate until you are ready to serve. Toss again before serving and garnish with peanuts.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.

Variations

  • Use sesame seeds instead of peanuts or omit the nuts entirely for people with allergies.
  • Replace snow peas and red bell pepper with other colorful vegetables (carrots, yellow / orange peppers, etc.)
  • Use seedless cucumber or snap peas instead of the sliced snow peas.
  • To make a low-sodium version, use unsalted nuts and replace the tamari with a little extra rice vinegar and toasted sesame oil.
  • Can be easily made gluten-free.

More information for Thai Coleslaw recipe:

  • Prep time: 20 min
  • Cook time: 0 min
  • Total time: 20 min

Mediterranean Quinoa Salad

This is one of my favorite potluck foods to bring when I know I won’t have many vegan choices, since it seems more like a real meal than a salad. Makes 8-10 servings.

Quinoa Ingredients

1 cup quinoa (uncooked)
1 1/4 – 1 1/2 cups water

Vegetable Ingredients

2/3 cup finely chopped sun dried tomato
1/3 cup kalamata olives, sliced
3/4 cup pine nuts (toasted)
1 cup cherry tomatoes, cut in half

Marinade Ingredients

1/3 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon agave nectar or sugar
1 – 2 cloves minced garlic
freshly ground black pepper, to taste
freshly ground coriander, to taste
1/2 cup finely chopped fresh basil leaf
1/3 of a minced medium red onion

Rinse the quinoa, then dry roast until you smell a nutty aroma while you boil the water in another pot. Add the boiling water to the quinoa, turn the flame down to a low simmer and place the lid on the pot. Cook for 20 minutes. Turn off the heat and let sit for an additional 5 minutes with the lid on. Transfer to a bowl and set aside to cool.

Combine ingredients for the marinade, pour over cooled quinoa and stir to mix. Add sun dried tomatoes, olives and pine nuts. Stir again. Cover and refrigerate 2-6 hours or more.

Before serving, cover the top with sliced cherry tomatoes.

Variations

  • Add other chopped vegetables for variety.
  • Use half white and half red quinoa for a more colorful salad.
  • Can be easily made gluten-free.
  • Omit the olives for a low-sodium version.

More information for Mediterranean Quinoa Salad recipe:

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 45 min