Made with vegan mayo and fresh cabbage, this tasty, colorful slaw is the perfect balance of creamy and crisp. Chickpeas add protein and a surprisingly nutty flavor! Serve alongside veggie burgers or grilled veggie skewers, or bring it to the next family gathering.
Yield: 8 servings
Ingredients
- 1 cup vegan mayo
- 2 tablespoons apple cider vinegar
- 8 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 cups cooked chickpeas
- 2 carrots, shredded
- 2 tablespoons sliced chives
- Salt and pepper, to taste
Instructions:
Stir together mayo, vinegar, salt, and pepper in a large bowl. Fold in cabbage, chickpeas, carrots, and chives. Season to taste with salt and pepper. Cover and chill until ready to serve. Adjust seasonings, if necessary, before serving.
Recipe and photo by Julia Rutland

Wasabi has a sharp bite but is well-balanced by the creaminess of the dressing, the sweet crunch of the fresh vegetables, and the savoriness of the grilled salmon.

Grilled summer meals just seem to cry out for pickles and their tangy, sweet flavors!

Any stone fruit or other berry can be substituted for the blueberries and blackberries in this recipe.

Street corn is a popular Mexican street food, typically served as whole ears smothered in mayo, spices, and cheese.