Zucchini Coleslaw



The Vegan Stoner's Zucchini Coleslaw

16 comments:

Sue/the view from great island said...

Looks great, and I love the adobo in there!

June said...

Mmm, that sounds scrumptious. Adobo makes everything better. :)

Angela Walley said...

Looks delicious! I love Vegan Stoner recipes because I usually have all the listed ingredients. I will probably shred all the veggies so the slaw is more like my father-in-law makes it :)

Samantha Clarke said...

What an adorable site! Can't wait to try some of these recipes!

Yvonne Battye said...

How many servings is it suppose to be? 1 or 4?

The Vegan Stoner said...

Hi Yvonne — This came out to 2 servings for us, as an entrĂ©e. You could conceivably split it into 3 or 4, if they were mini portions.

Mandi said...

This looks so good! I love your cute pictures with all the recipes!

www.browneyedvegans.blogspot.com

Hippy mom said...

Looks great...

Anonymous said...

why don't you have a pinterest button anywhere on your blog? Kind of stupid because.... because people would love to pin these

vegana said...

I think its a good dish, I will do that soon :D

The Vegan Stoner said...

Hi Anonymous — Our Pinterest page is at this link »

Cake Girl said...

I love zucchini but never thought to make coleslaw out of it. I must try this!!! Thank you for post...: ]

Candied Nuts said...

Yumm hat sounds scrumptious. Adobo makes everything better

Anonymous said...

Looks delicious, i love a good coleslaw.

Never thought about using zucchini before so will try your recipe soon.

Thanks for sharing ;)

Organic Superfoods

William tur said...

any alternative to nutritional yeast? For some reason every recipe I have tried with it makes me want to vomit.

The Vegan Stoner said...

Hi William, thanks for the comment. This particular recipe doesn't require nutritional yeast — we think it will work just fine without it. There are other recipes which require yeast for different reasons. Sometimes it is to increase the "cheesiness" of the dish, sometimes it is a thickener. In the latter case, various flours can be used to thicken a dish instead. Let us know if you have a particular recipe in mind (other than this one) which you need an alternative for, and we'll see what we can think of.

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner