Cucumber Tomato Coleslaw {vegan and gluten-free}

Friday is heeerrraahh! Do y’all have any big plans for the long weekend? Picnics, barbeques, parties galore?

If so then I’ve gotcha covered…in coleslaw.

Oh, no wait. That was my carpet that I covered in coleslaw while taking these pictures. Darn little bowl jumped right out of my hands and then forced me to yell a slew of obscenities at it like a crazy person.

Luckily, my master floor cleaner {who thankfully can’t understand said obscenities} came to the rescue. She might be really hairy, lazy, and a tad stinky, but at least she gets the job done.

If I wasn’t aware of the microscopic skin cells and boogers that were in the carpet, I might’ve helped her too. This slaw is just too good to waste!

With summertime approaching, I’ve been in the mood for light and refreshing foods. Big salads, cold watermelon and meals like Andrea’s Collard Wraps with Chickpea Walnut Meat.

I’m officially in love with that recipe and have made it more times than I can count. Definitely give that one a look-see.

So the first time I made the wraps, I used the leftover cabbage to make her Radish and Cabbage Salad {also a winner} but then eventually, I changed things up with a light and easy coleslaw.

It’s so simple, I feel guilty even calling it a recipe. But it makes you feel good after eating it, you know?

The crunchy cabbage and bits of cold cucumbers absorb the tangy vinaigrette and then the cherry tomatoes give little bursts of juiciness here and there. It cools you off, fills you up, and keeps your belly from feeling like a big ol’ balloon.

Well, I’m hoping to squeeze in a little relaxation this weekend but I’ll be spending the good majority of it picking up extra hours at the hospital to help pay off the rest of the honeymoon damage. Gotta work hard to play hard!

But I hope some of you have fun, outdoorsy activities on the agenda. Try to stay cool and I’ll see you soon!

Prep Time: 15 minutes

Total Time: 15 minutes

Serving Size: 6

Ingredients

1/2 head of green cabbage, sliced

1/2 head of red cabbage, sliced

1 large cucumber, peeled and diced

1 pint cherry tomatoes, halved

Vinaigrette Dressing

1/4 cup white vinegar

1/4 cup red wine vinegar

juice of one lemon

2 tablespoons olive oil

1/4 teaspoon sea salt

Instructions

1. Combine the cabbage, cucumber and tomatoes in a large bowl and mix together.
2. Combine the ingredients for the vinaigrette then add it to the bowl and stir until the slaw is evenly coated. Serve within a few hours.
3. If you want to make it ahead of time, keep the dressing separate and store the slaw in a sealed container for up to 3 days.