Title: Coleslaw (vegan)
 Categories: Salads, Untested
      Yield: 1 Servings
 
      1    Head cabbage
           Salt

MMMMM-----------------SUGGESTIONS TO ADD VARIETY----------------------
           Thinly sliced red or yellow
           -or green onions
           Red cabbage
           Grated carrots
           Bean sprouts
 
  What makes coleslaw really good is the "pickling" of the cabbage.
  First you slice the cabbage real thin layering it in a bowl with a
  generous amount of salt (you will eventually wash all this salt
  away), then you place the cabbage/salt mixture in a warm place for a
  few hours until the cabbage is wilted and well...pickled.  My father
  used to place the cabbage directly on top of one of the big
  refrigerator compressors in the back room. Once "pickled" thoroughly
  wash to remove as much salt as possible.
  
  Add optional ingredients as desired.
  
  Now for the dressings.  Mayo is out but there are lots of
  alternatives. Balsamic or rice vinegar to taste (if you pickle the
  cabbage first you'll need less vinegar). Or, vinegar, ginger and
  sugar and roasted mustard seed (add a nice look and crunch, to roast
  the mustard seed, heat a heavy saute pan and add the seed to the hot
  dry pan for about 30 seconds to a minute). Or, vinegar, and a good
  dijon mustard.
  
  Remember to let the slaw sit in its dressing for a while before
  serving. Recipe from Veggie Life recipe archives Submitted by Nancy
  Lehrer (nlehrer@isx.com) Posted by Lisa Greenwood