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Creamy Vegan Coleslaw Dressed with Avocado | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Creamy Vegan Coleslaw Dressed with Avocado

Intro

There’s something magical about the simple act of tossing together fresh vegetables and a creamy dressing to create a dish that is both vibrant and satisfying. This Creamy Vegan Coleslaw Dressed with Avocado transports me back to sunny summer picnics with my family, where the air was filled with laughter and the scent of fresh-cut grass. My grandmother would always bring her version of coleslaw, a recipe that was passed down through generations and lovingly tweaked over time. This vegan adaptation maintains the spirit of her creation while offering a modern twist that everyone can enjoy.

Why You’ll Love It

This coleslaw is a delightful blend of textures and flavors, offering a creamy, tangy, and slightly sweet profile that complements any meal. It’s perfect for those looking to enjoy a classic side dish without the dairy, making it suitable for vegans and those with dietary restrictions. The use of avocado in the dressing provides a rich creaminess that is both indulgent and wholesome. Whether you’re serving it at a family barbecue or enjoying it as a light lunch, this coleslaw is sure to be a hit.

Ingredients

  • 1 ripe avocado
  • 1 cup shredded carrot
  • 1 teaspoon celery seed
  • 2 tablespoons cider vinegar
  • 1 tablespoon coconut sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh chives, chopped
  • 4 cups shredded green cabbage
  • 1 teaspoon ground cumin
  • Juice of 1 lemon
  • 2 tablespoons nutritional yeast
  • 1 poblano pepper, finely chopped
  • Black fresh sea-salt, to taste

Instructions

  1. In a large bowl, toss together the shredded cabbage, carrot, and poblano pepper.
  2. In a small food processor, combine the avocado, cider vinegar, coconut sugar, Dijon mustard, lemon juice, nutritional yeast, celery seed, ground cumin, and fresh sea-salt. Pulse until well blended to form a smooth dressing.
  3. Pour the dressing over the vegetable mixture and toss until everything is well coated.
  4. Garnish with chopped fresh chives before serving.

Tips

To ensure your coleslaw stays crisp and fresh, make sure to toss it just before serving. If you’re preparing it in advance, keep the dressing and the vegetables separate until you’re ready to enjoy. This will prevent the vegetables from becoming soggy.

Variations & Substitutions

Feel free to get creative with this recipe by adding your favorite vegetables or spices. You can substitute the poblano pepper with bell peppers for a milder flavor or add some red cabbage for a pop of color. If you’re not a fan of coconut sugar, maple syrup can be used as an alternative sweetener. For a spicier kick, consider adding a pinch of cayenne pepper to the dressing.

Storage

This coleslaw is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado dressing might darken slightly due to oxidation, but it will still taste delicious.

FAQ

Can I use a different type of cabbage?

Absolutely! While green cabbage is traditional for coleslaw, you can use red cabbage or a combination of both for added color and nutrition.

Is there a substitute for nutritional yeast?

Nutritional yeast adds a cheesy, umami flavor to the dressing. If you don’t have it on hand, you can skip it, but the taste will be slightly different. Alternatively, a small amount of miso paste could be used for a similar savory depth.

What if I don’t have a food processor?

If you don’t have a food processor, you can mash the avocado by hand and whisk the dressing ingredients together until smooth. It might take a bit more elbow grease, but the results will still be delicious!

Nutrition

This creamy vegan coleslaw is not only delicious but also packed with nutrients. Avocado provides healthy fats and fiber, while cabbage and carrots offer a good dose of vitamins and antioxidants. The use of nutritional yeast adds a boost of B vitamins, making this dish both flavorful and nourishing.

Conclusion

This Creamy Vegan Coleslaw Dressed with Avocado is a testament to how traditional recipes can be reimagined to suit modern tastes and dietary needs. It’s a simple, yet flavorful dish that brings a touch of nostalgia while embracing the vibrant flavors of fresh ingredients. Whether you’re a long-time coleslaw lover or trying it for the first time, this recipe is sure to become a staple in your kitchen. Enjoy this delightful dish with friends and family, and create new memories around the table.

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Dairy Free Chicken Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Dairy Free Chicken Salad

Intro

Growing up, summer picnics were a staple in my family. My mom would always pack a huge basket filled with delicious homemade goodies, and we’d head to the local park to enjoy the sunshine and fresh air. One dish that always made an appearance was her chicken salad. It was creamy, flavorful, and always the highlight of our picnic spread. Fast forward to today, and I’ve put my own spin on this classic by creating a Dairy Free Chicken Salad that’s just as delightful and perfect for any gathering. Whether you’re planning a picnic or simply want a tasty, healthy meal, this recipe is sure to become a favorite in your household.

Why You’ll Love It

This Dairy Free Chicken Salad is not only delicious but also caters to those with dietary restrictions. Here are a few reasons why you’ll fall in love with this recipe:

  • Creamy and Flavorful: The Veganaise provides a creamy texture without any dairy, while the combination of spices and lemon juice adds a zesty kick.
  • Nutritious: Packed with protein from the chicken and eggs, this salad is both satisfying and nourishing.
  • Versatile: Enjoy it on its own, in a sandwich, or wrapped in lettuce for a low-carb option.
  • Easy to Prepare: With simple ingredients and straightforward steps, you can have this salad ready in no time.

Ingredients

  • Olive oil
  • Skinless boneless chicken tenderloins
  • Pepper
  • Salt
  • Paprika
  • Cooked whole eggs
  • Dill pickles
  • Veganaise
  • Lemon juice
  • Seasoned salt

Instructions

  1. Thaw the chicken if needed. Then, add the olive oil to a large skillet and bring to medium heat.
  2. Add the chicken to the skillet and season with paprika, salt, and pepper. Turn every few minutes and cook until the chicken is cooked through and juices run clear.
  3. Remove the chicken and place on a large cutting board. Using 2 forks, shred the chicken and place it in a large bowl.
  4. If you haven’t already, boil the eggs. Cover the eggs with cold water in a large pot, place the pot over medium-high heat, and as soon as it starts boiling, set your timer for 7 minutes. Done!
  5. Peel and chop the eggs, then place them in the bowl with your shredded chicken.
  6. Chop the dill pickles and add them to the bowl as well.
  7. Add the Veganaise, lemon juice, and seasoned salt. Toss to combine.
  8. Serve with your favorite bread or enjoy on its own.

Tips

For the best results, here are a few tips to keep in mind:

  • Shred Chicken Easily: To make shredding the chicken easier, let it cool slightly after cooking. This helps the chicken retain its moisture and makes it easier to handle.
  • Egg Perfection: Use a timer when boiling eggs to ensure they are perfectly cooked every time. This method prevents overcooking, which can lead to a greenish yolk.
  • Flavor Boost: For an extra burst of flavor, consider adding a teaspoon of Dijon mustard to the mix.

Variations & Substitutions

This Dairy Free Chicken Salad is highly adaptable. Here are some variations and substitutions you can try:

  • Vegetarian Option: Replace chicken with chickpeas for a vegetarian-friendly version.
  • Additional Crunch: Add chopped celery or walnuts for extra texture and crunch.
  • Herb Infusion: Fresh herbs like parsley or cilantro can add a refreshing taste to the salad.
  • Different Pickles: Swap dill pickles for bread and butter pickles for a slightly sweeter flavor.

Storage

Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir to redistribute the ingredients and flavors.

FAQ

Can I use this recipe for meal prep?

Absolutely! This Dairy Free Chicken Salad is perfect for meal prep. Make a big batch and portion it into containers for easy grab-and-go lunches throughout the week.

Is there a substitute for Veganaise?

If you don’t have Veganaise on hand, you can use any other dairy-free mayonnaise substitute. Just ensure it aligns with your dietary needs and preferences.

Nutrition

This salad is a great source of lean protein, thanks to the chicken and eggs. The use of Veganaise instead of traditional mayonnaise makes it a healthier option for those avoiding dairy, while the dill pickles and lemon juice add flavor without extra calories.

Conclusion

This Dairy Free Chicken Salad is a modern twist on a classic dish that brings back fond memories of family picnics while catering to today’s dietary needs. It’s creamy, flavorful, and easy to prepare, making it a perfect choice for any occasion. Whether you’re packing a lunch for work or planning a picnic in the park, this salad is sure to be a hit. Give it a try, and let it become a beloved staple in your own culinary repertoire.

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Strawberry Pretzel Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Strawberry Pretzel Salad: A Delightful Fusion of Flavors

Intro

Strawberry Pretzel Salad is a dish that takes me back to summer picnics at my grandmother’s house. I remember the warm, sunny afternoons where the air was filled with laughter and the scent of fresh strawberries. My grandmother would always prepare her signature Strawberry Pretzel Salad, a perfect blend of sweet and savory, crunchy and creamy. As kids, we would eagerly wait for the moment when we could finally dig in. This recipe is a modern twist on her classic salad, combining the vibrant taste of strawberries with the savory crunch of pretzels, all while incorporating fresh greens and a rich, tangy dressing.

Why You’ll Love It

This Strawberry Pretzel Salad is not only delicious but also incredibly versatile. It combines the freshness of spring greens and arugula with the juicy sweetness of strawberries, the creaminess of avocado, and the salty crunch of bacon and pretzels. The dressing, made with flax seed oil, balsamic vinegar, and whole grain mustard, adds a tangy and slightly nutty flavor that ties everything together. It’s a salad that satisfies a variety of tastes and textures, making it a hit at any gathering or as a standalone meal.

Ingredients

  • 1 cup arugula
  • 1 avocado, sliced
  • 4 slices bacon
  • 2 tablespoons balsamic vinegar
  • 1 cucumber, sliced
  • 2 tablespoons flax seed oil
  • 2 cups mixed spring greens
  • 1 bell pepper, sliced
  • 1 cup crushed pretzels
  • Salt and pepper to taste
  • 2 cups strawberries, hulled and sliced
  • 1 tablespoon whole grain mustard

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Arrange the bacon slices on a baking sheet lined with tin foil. Bake for 30 minutes, turning once halfway through. Once cooked, set aside to cool.
  3. In a small bowl, combine the flax seed oil, balsamic vinegar, whole grain mustard, and a pinch of salt and pepper. Whisk until well combined, then set aside.
  4. In a large salad bowl, combine the strawberries, cucumber, mixed greens, arugula, bell pepper, and bacon. Toss lightly to mix the ingredients.
  5. Add the dressing to the salad and toss until the ingredients are evenly coated.
  6. Divide the salad among four plates. Top each serving with slices of avocado and a generous sprinkle of crushed pretzels.
  7. Serve immediately and enjoy the delightful combination of flavors and textures!

Tips

For the best results, use fresh, ripe strawberries and avocados. The sweetness of the strawberries and the creaminess of the avocado are key to balancing the flavors in this salad. Additionally, when crushing the pretzels, try to keep some pieces larger for added texture, while allowing some to be finely crushed to mix with the dressing.

Variations & Substitutions

If you’re looking to switch things up, consider these variations:

  • Cheese Addition: Add crumbled feta or goat cheese for a tangy, creamy element.
  • Nuts: Substitute pretzels with toasted nuts like almonds or pecans for a different crunch.
  • Vegan Version: Omit the bacon and use tempeh bacon or roasted chickpeas for a plant-based protein.
  • Gluten-Free: Use gluten-free pretzels to make this dish suitable for those with gluten sensitivities.

Storage

This salad is best enjoyed fresh, but if you need to store leftovers, keep the dressing separate from the salad to prevent sogginess. Store the salad in an airtight container in the refrigerator for up to 2 days. When ready to serve, toss with the dressing and add fresh avocado and pretzels.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare the components of this salad in advance. Keep the salad ingredients and dressing separate until you’re ready to serve to maintain freshness and texture.

What can I use instead of flax seed oil?

If you don’t have flax seed oil, you can substitute it with olive oil or any other neutral oil you prefer. This will slightly alter the flavor but still provide a delicious dressing.

Is this salad suitable for a main course?

Absolutely! The combination of greens, bacon, and avocado makes it a hearty choice for a main dish. You can also add grilled chicken or shrimp for extra protein if desired.

Nutrition

This Strawberry Pretzel Salad is not just a treat for your taste buds but also nutritious. The mixed greens and arugula provide a good source of vitamins A and C, while the avocado offers healthy fats. Strawberries are rich in antioxidants, and the flax seed oil dressing contributes omega-3 fatty acids. Moderation is key with bacon and pretzels, but overall, this salad is a balanced addition to your meal repertoire.

Conclusion

This Strawberry Pretzel Salad is a delightful way to enjoy a medley of flavors and textures in one dish. Whether you’re serving it at a family gathering or enjoying it as a nourishing meal, it’s sure to impress with its vibrant colors and delicious taste. I hope this salad brings you as much joy and nostalgia as it does for me. Happy cooking!

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