Fried Coleslaw



  1. Wash the cabbage and discard the outer damaged leaves. Cut in half, then thinly slice the cabbage around the core. Discard the core.
  2. Heat the vegan butter in a large 12” skillet over medium heat until melted. Add the shallots and a pinch of salt, and sauté until the shallots have softened, ~3 minutes.
  3. Add the thinly sliced cabbage and another pinch of salt. Turn up the heat to medium-high and sauté 10-15 minutes or until the cabbage is tender, turning only occasionally so that it caramelizes in places.
  4. Turn off the heat and stir in the coleslaw dressing, thyme, and add salt and pepper to taste. Serve warm, garnished with extra fresh thyme (if using).

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