Growing up in Florida, I remember having many varieties of coleslaw served at summer cookouts and birthday parties. I use the term, “summer” loosely, of course. It feels like summer here for 6 months out of the year, so we had coleslaw at Memorial Day and Labor Day cookouts as well.
Now that “summer” is creeping up on us down here in the southeast US, I thought it would be nice to put together a lighter and healthier version of the traditional mayo and sugar-laden coleslaw dish.
My recipe uses Napa cabbage instead of regular green cabbage. Napa cabbage has a more delicate texture and flavor, and it has a higher concentration of folate than other varieties of cabbage. I have also added some scallions for a little extra texture and flavor.
For the coleslaw dressing, I chose to use ripe avocados to create a creamy base instead of mayonnaise. This recipe is entirely free of eggs or dairy, so it won’t turn rotten if you have it outside for a picnic. I also used a garlic-infused raw ACV (apple cider vinegar) that resulted from from fermenting some raw garlic in the ACV for 8 weeks (and still counting), and a small amount of low glycemic raw unrefined coconut sugar.
I had just a few Cubanelle peppers left over from my last trip to the farmer’s market, and I’ve been wanting to try a stuffed peppers recipe for a while, so I made a go of it while my husband was around for taste testing. If he’s not around when I work on my recipes, he sometimes won’t get any. 😉
My first thought in trying to make a version for him and a version for me involved using rice and goat cheese as a filling for his stuffed peppers, but we had a lot of projects planned for the afternoon, so I opted for a more efficient solution. I decided to make a filling that would work well both raw and cooked, so he could have some warmth and softer textures in his version and I wouldn’t have to do as many dishes.
I made a vegan cheese-like sauce with a nut base and some nutritional yeast, and I shredded some orange cauliflower to use as a rice substitute. Both versions came out well, but I thought the flavor of the sauce was a bit zestier in the raw version. To my surprise, he actually enjoyed the raw version. Rather than using a fork and knife, as with the cooked version, he just picked it up and ate it as finger food. 🙂
Sweet Peppers Stuffed with Cheesy Cauliflower Rice
A vegan stuffed pepper recipe that is flavorful, low carb, and grain free! You can eat it as a raw vegan meal or bake it for a softer and more warming meal for your guests.