Summer-like weather arrived in British Columbia this past weekend! Temperatures in the mid to high 20s (and that was on the water) and sunshine for miles.
And, since we’re not taking our boat out while non-essential travel is discouraged, it was time for Handsome Hubby’s famous smoked ribs! Baked potatoes and spicy coleslaw were the perfect side dishes. And even though we ate it with pork ribs, this spicy coleslaw is 100% plant based.
I like adding broccoli to my coleslaw – it adds a different type of crunch to the slaw. And when combined with red cabbage and carrots, it makes a pretty salad.
The green hot sauce is another interesting addition – a milder flavour with lots of zing! I’m partial to Trader Joe’s Green Dragon Hot Sauce but your favourite will work well too. Feel free to add a bit more for a spicier salad.
As written, this plant based coleslaw serves four. But it’s easy to double or triple to take to your next marina potluck. Any leftovers are best eaten the next day while the slaw is still crunchy.
As always, this recipe is boat tested and tasted and made on a 37 foot Tollycraft (1978 Sedan). See other boat tested and tasted recipes.
Spicy Cole Slaw (Plant Based)
Not too creamy, with just a hint of heat, this coleslaw is a perfect side dish for barbecue and other grilled dinners. It’s easy to double for your next marina potluck.
- 1/2 small red cabbage (diced)
- 1 crown broccoli (diced fine)
- 1 carrot (diced small or ribbons)
- 2/3 cup vegan mayonnaise
- 1 tbsp green hot sauce (or to taste (I use Trader Joe’s Green Dragon Hot Sauce))
- 1-2 tbsp cilantro chopped
- juice from 1/2 lime
- Mix mayonnaise, hot sauce, cilantro and lime juice in large bowl. Add chopped veggies and toss to combine.
- Serve immediately or let rest for 30 minutes for flavours to blend together.
It’s best to eat any leftovers the next day.
This Spicy Coleslaw was made on a 37 foot Tollycraft (1978 Sedan). See other boat tested and tasted recipes.
Stay safe and happy cruising!