This year we went to my parent's to celebrate with them. My father has had a turkey aversion for a few years now, after getting sick after eating some. While I would say that suits me fine, it hasn't stopped my parents from having some meat dish for the day's meal. This year my mom settled on ribs. Knowing that the vegans in my family wouldn't be eating any, and that I would be cooking later in the day for a second feast (my kids work retail and wouldn't be home until evening), I volunteered to make a couple of sides to accompany my mom's choice of macaroni and cheese (non-vegan, of course!)
I went with potato salad and coleslaw. Completely non-traditional, but certainly an accepted accompaniment for ribs.
Dill and Sour Cream Potato Salad
3 lbs. red potatoes, cut into chunks
1 T. fresh dill
1/2 t. black pepper
2/3 c. vegan mayonnaise
2 t. fresh parsley
One container vegan sour cream
1/2 t. salt
Boil the unpeeled potatoes until tender, about 20-30 minutes. Drain and cool. Refrigerate them until ready to mix with remaining ingredients.
When ready, add remaining ingredients to the chilled potatoes and mix well. Refrigerate again until serving time.
Tri-Color Coleslaw
One head red cabbage, shredded
One head green cabbage, shredded
One bunch kale, shredded
2/3 c. dried cranberries
1/2 c. pumkin seeds
Vegan mayonnaise
Mix all the ingredients together with enough mayonnaise to coat well, but not too juicy. This makes a LOT of coleslaw, so make sure you are feeding a crowd!
My mom loves potato salad and my dad loves coleslaw, so the choices were a success. My husband thought the potato salad needed more salt (I tend to use less because of his propensity for salting at the table before tasting) and my dad doctored his coleslaw servings with more mayo (he likes his creamier), but everyone else thought the dishes were just right.
Personal preferences aside, try these out at your next cookout or non-traditional feast. Enjoy!
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