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Cabbage-avocado slaw recipe

Cabbage-avocado slaw recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

Creamy avocado, hemp seeds and fresh coriander jazz up sliced cabbage, red pepper and red onion in this colourful coleslaw. No mayo in sight!

4 people made this

IngredientsServes: 4

  • 425g finely sliced white and red cabbage
  • 1 ripe avocado, diced
  • 1 small red pepper, sliced
  • 40g hemp seeds
  • 3 tablespoons lemon juice
  • 3 tablespoons freshly chopped coriander
  • 2 tablespoons finely chopped red onion
  • 1/4 teaspoon fine sea salt

MethodPrep:25min ›Ready in:25min

  1. Combine cabbage, avocado, red pepper, hemp seeds, lemon juice, fresh coriander, onion and sea salt in a large bowl; toss together until slaw has a creamy consistency.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by RoZa

Excellent dish. Simple to make and great flavor. I add a touch more cilantro and extra avocado. I think the only change I'd make would be to masticate the avocado more to create a more creamy consistency. Fantastic the way it is!-11 Mar 2017

by djpcan1964

After reading the other reviews I decided to cut the cabbage to 4 cups, since I only had one avocado. It was a little thick but very tasty. think guacamole with a cabbage crunch.-01 Mar 2017


Avocado Cabbage Slaw (Low-Carb, Paleo, Whole30) +VIDEO

Cabbage is an incredibly versatile cruciferous vegetable. They are typically grown in the cooler months and have been mainstay vegetable in many traditional cuisines.

It is an excellent source of vitamin C and K as well as various B vitamins and is rich in phosphorus, magnesium, calcium and selenium. Part of what makes cabbage a staple in many kitchens is the economical factor.


Easy Avocado Cabbage Carrot Cole Slaw

A fresh take on the classic cole slaw, combines cabbage, carrots and red onion with a creamy avocado cilantro dressing in this easy-to-follow side dish recipe.

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Servings:

  • Recipe serving size: 1 cup
  • Number of servings: Adjust Reset

Ingredients:

  • 2 ripe, fresh avocados, halved, pitted, peeled and diced, divided
  • 1/4 cup white vinegar
  • 2 Tbsp. water
  • 1 Tbsp. sugar
  • 1/2 tsp. ground cumin
  • 4 cups green cabbage, sliced
  • 2 cup carrots, grated
  • 1/2 cup red onion, sliced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper, to taste

Instructions:

  1. Place one avocado, vinegar, water, sugar and cumin in a blender.
  2. With the blender on puree setting, blend until smooth.
  3. In a large bowl, combine the cabbage, carrots, onion, cilantro and one diced avocado.
  4. Pour dressing over cabbage mixture, toss gently and season to taste with ground pepper.

Notes & Tips:

Nutrition Facts

6 servings per recipe
Serving Size 1 serving (161g)

Amount Per Serving
Calories 120
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Trans Fat 0g -
Polyunsaturated Fat 1g -
Monounsaturated Fat 5g -
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 6g 21%
Total Sugars 5g -
Includes 2g Added Sugars 4%
Protein 2g -
Vitamin D 0mcg 0%
Calcium 41mg 4%
Iron 0.75mg 4%
Potassium 368mg 8%
Vitamin A 9mcg 0%
Vitamin C 30mg 35%
Vitamin E 1mg 8%
Vitamin K 58mcg 50%
Thiamin 0.07mg 6%
Riboflavin 0.09mg 8%
Niacin 1mg 8%
Vitamin B6 0.21mg 15%
Folate 68mcg DFE 15%
(0mcg folic acid) -
Vitamin B12 0mcg 0%
Pantothenic Acid 0.84mg 15%
Choline 14mg 2%
Phosphorus 45mg 4%
Magnesium 23mg 6%
Zinc 0.45mg 4%
Selenium 0mcg 0%
Copper 0.11mg 15%
Manganese 0.21mg 8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Sweet and Savory Memorial Day Recipes

These zucchini muffins from Dustin Harder’s cookbook The Simply Vegan Cookbook are light, easy to make and perfect Memorial Day meal accompaniment or brunch.

Strawberry Shortcake is a summer classic. I don’t have strawberries this year, but I do have raspberries and blackberries, and for the cream, I’ll just take soaked and drained cashews out of the freezer and blend them into my favorite Vanilla Pastry Cream .

If you do have strawberries, you may also enjoy these desserts but go ahead and use any berry. For some of the recipes, frozen ones will work just fine.


ICE CREAM!! There are so many excellent vegan ice creams in the markets now, but since my freezer space is limited and my bag of frozen bananas is getting to overflowing, I’ll make some Nice Cream. Use this recipe as a template – no cherries, no problem. Use another fruit. Frozen fruit is easy to store, and truthfully, I find late May to mid-June to be a bit light on local fruit. This healthier version of ice cream means I can feel ok about eating more dessert.

I made some meringue disks, made with aquafaba (recipe coming soon in an E-book I am working on) and stored them for a week at least, in an airtight tin with packets of food-grade desiccant. With small jar of Roasted Rhubarb in my refrigerator, made a few days ago, as well as chocolate ganache and that indispensable Vanilla Pastry Cream referenced above, I made a fully loaded Pavlova. O.M.G. Good.

Ok, the rumors that I live on desserts alone is not true. Over this holiday weekend, my meals, eaten solo, but some via Zoom and Facetime with family and friends will be mostly healthy, with room for treat meals too. I plan on having a Beyond Meat Burger with lettuce, tomato, and maybe a slice of vegan cheese. Sign up for Beyond’s emails and get lots of coupons for money off the retail cost. There are plenty of recipes for great veggies burger, but I want to have the Beyond this weekend.


On my burger platter, which weather permitting, I’ll enjoy on my terrace, I see some Cheesy Primavera Vegan Mac and Cheese from Robin Robertson’s cookbook Vegan Mac & Cheese.

And, Cabbage – Avocado Slaw because I have a red cabbage in the fridge and avocado in the freezer ready to defrost. Yes, that is a thing. Grab the recipe below.

I’m sending best wishes to every one of you. I love reading comments, especially now, so please let me know how you are doing, what you are doing, and send photos of your Memorial Day Recipes and food.


First, grate or finely chop the cabbage. Place it in a colander and liberally sprinkle with salt. Massage the salt into the cabbage and let it sit for an hour to release liquid and soften.

Salt forces water out of the cabbage. You can rinse the salt off afterward to taste.

While you’re waiting, prepare your other ingredients:

  • Depending on the size, one avocado may be enough.
  • Mash the avocado

Mash the avocado and squeeze your lemon juice. Now you’re ready to assemble the dish.

When the hour has passed, taste the cabbage and rinse off some of the salt if it’s too salty (it probably will be). Then squeeze out all the excess liquid over the sink. Pour the drained cabbage into a bowl.


Chilean Cabbage and Avocado Slaw

Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the “Healthy Kitchens, Healthy Lives” conference this year at the Culinary Institute of America in Napa Valley. I couldn’t get enough of it. I sat with Iliana at the lunch and asked her about the salad. “Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado,” she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.

Total time: about 15 minutes, plus 1 hour for purging the cabbage

1/2 large cabbage, cored and finely shredded (about 1 pound cabbage, which produces 5 cups shredded cabbage)

4 to 5 tablespoons fresh lemon juice (more to taste)

1 large or 1 1/2 medium-size ripe avocados

Freshly ground pepper (optional)

1. Place shredded cabbage in a large bowl or colander and salt generously. Toss and rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.

2. Toss cabbage with half the lemon juice.

3. Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn’t creamy, add more avocado.

Yield: Serves 4

Advance preparation: Surprisingly, this keeps well for a day or two in the refrigerator. Because of the lemon juice, the avocado won’t discolor.

Nutritional information per serving: 146 calories 11 grams fat 2 grams saturated fat 2 grams polyunsaturated fat 7 grams monounsaturated fat 0 milligrams cholesterol 13 grams carbohydrates 7 grams dietary fiber 21 milligrams sodium (does not include salt to taste) 3 grams protein


  • FOR THE SLAW:
  • 1/2 pounds Firm White Fish Fillets, Such As Cod Or Tilapia
  • 2 cloves Garlic, Finely Minced
  • 1 teaspoon Lime Zest
  • 2 Tablespoons Chopped Cilantro, Plus More For Garnish
  • 1/4 teaspoons Red Pepper Flakes
  • 2 pinches Ground Cumin
  • 2 Tablespoons Vegetable Oil
  • Kosher Salt And Pepper To Taste
  • 4 whole Corn Or Flour Tortillas
  • 1 cup Chunky Salsa
  • Lime Wedges
  • 1 cup Ripe Avocado, Diced
  • 1/4 cups Mexican Crema Or Sour Cream
  • 1/4 cups Fresh Cilantro, Chopped
  • 1/2 whole Jalapeno Pepper, Finely Diced And Seeded
  • 1 Tablespoon Lime Juice
  • 1/2 Tablespoons Agave Or Honey
  • Kosher Salt And Pepper To Taste
  • 2 cups Shredded Cabbage

Step 1

In a shallow dish, coat the fish with garlic, lime zest, cilantro, red pepper flakes, cumin, and oil. Season with kosher salt and pepper. Allow to marinate for 20 minutes in the refrigerator.

For the slaw, in a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.

Preheat the oven broiler and arrange the marinated fish on a baking sheet. Place the baking sheet a few inches away from the broiler, and broil the fish for 2-3 minutes on each side or until the fish becomes opaque and flakes easily with a fork.

Warm the tortillas. Divide the fish, salsa and slaw amongst the tortillas. Sprinkle each taco with the extra chopped cilantro and serve warm with lime wedges on the side.


Related Video

This was easy to make and good. I don't eat meat, but my family liked the chicken part. I added cumin, as several suggested, and cut back slightly on the oil but not too much. It didn't taste too oily to me and the chicken didn't dry out. I made this meal in an electric skillet.

Added cumin/comino. Used Napa cabbage instead of red. A huge hit with all ages.

Loved the cabbage salad mixture. Was a perfect addition to the fajitas.

Delicious, bright, enjoyed the textural component. Everyone raved. Love this alternative to the more traditional fajita!

So good! I thought it would be good, but didn't expect it to be great. I brined my chicken the night before (intact), and then threw them in the marinade before work (after cutting them into strips), and let them marinate in the fridge all day. I threw in the vegetables about 45 minutes before I cooked it all off. Added sour cream and guacamole as well as the cabbage and avocado mix and it was delicious!

The lime cabbage is a superb accompaniment for chicken fajitas. I don't think I'll ever use plain old lettuce for this kind of recipe again! The cabbage salad is a really refreshing dish to use as a side on its own. Perfect to pair with grilled meat or fish as well.

This was really beautiful from the variety of colors. red pepper, purple onion, green avocado. It's not the most delicious (or authentic) Tex-Mex, but for the ease and speed with which it comes together, I'll make it repeatedly. I like to follow the instructions the first time I make it, and then make changes after trying it. (I did add some tomatoes and manchego to the final product this time, and would do again.) I only marinated the chicken an hour, it would be better if it were longer. Also, I found the chicken to be WAY too oily, Iɽ cut it with some lime juice or vinegar next time. I love the idea of cumin and more garlic (maybe fajita seasoning?), and will try that, or will substitute another marinade. I thought the cabbage salsa was great, it made the dish I wouldn't change a thing about it.

I will never eat shredded lettuce again after making the slaw in this recipe. Easy, quick, and delicious fajitas. My family likes garlic, so I added a few more cloves.The slaw also works well with fish tacos.

Made this for my mom and I, we both liked it. I added cumin to the chicken like the other reviews suggested, I used bagged cole slaw starter instead of red cabbage, and I used lettuce instead of tortillas. I also subbed out 2T of plain fat free yogurt for the olive oil in the slaw to make the dish weight watchers friendly. I had some mango so I sliced it and put in in the slaw as well. Mango worked out really well, and the whole dish was very yummy!

Made this with home-grown red cabbage last year--so good, could not wait until the cabbage ripened again this year. If you are not a garlic fan, just omit it--works a-ok ditto for onion. But, do not omit the lime peel--mucho importante. To the marinade for chicken, I add 1/4 chopped small hot pepper, dash cayenne, sprinkle of paprika, 1/4 tsp salt and grinding of black pepper. To the marinade for cabbage, I add 1/4 chopped small hot pepper, 1/4 tsp salt and grinding of black pepper. Multigrain or whole wheat soft medium sized tortilla work well. Left-over cabbage makes good salad the next day.

These fajitas are absolutely amazing. We roast a pasture-raised chicken for one meal and use the leftover meat pieces for fajitas the following 2 nights. I will never do anything else with the leftover meat after roasting a chicken. This recipe is to die for.

This was pretty good. For the fajitas, I added extra garlic and cumin, and I also threw in some red bell pepper. The cabbage salad was very nice and light. Unfortunately, I didn't have any avocado, but after making this, I think guacamole would add some extra flavor. I also used less oil than the recipe called for. All in all, pretty good.

This is a summer staple and I find myself making it again and again. Fresh flavours, quick and easy, healthy, it's got it all!

I thought this was fabulous pretty much just the way the recipe reads. My family loved it and asked me to make it again soon. I used Napa cabbage instead of red cabbage, and I used guacamole instead of an avocado. I put out some pico de galo and sour cream and shredded cheese for those who wanted it. This will be staple in our household.

This was relatively quick & easy &, most importantly, yummy. Followed the recipe except used green instead of red cabbage and added some cumin & liquid smoke to the chix & veg marinade. Everyone enjoyed very much & we will be making all summer long for BBQs!

One more note - the day after. Next time, I'm going to make the cabbage a day ahead so that it has time to marinate in the lime juice, etc. It was even better for lunch!

This was great. I did add some lime juice, cilantro and spices to the chicken marinade, but left the cabbage dressing alone, except for 1 T. of sugar. As someone who loves traditional fajitas - cheese, salsa, sour cream, etc. - I thought these might not do it for me, but they turned out to be a great, healthy alternative than the usual recipe.

Great looking and tasting dish, with a few changes. Cabbage was rated as bland, so I added 1 Tbsp sugar, 1 pressed garlic clove, 1/4 chopped serrano pepper (no seeds), a dash each of onion powder, celery salt, salt, and pepper. To the chicken marinade add 2 Tbsp chopped cilantro, juice of 1 lime, 1/4 of a chopped serrano pepper, dash of paprika, cayenne, salt, and pepper.

My fiance and I made this recipe for a family dinner and it was a hit. The red cabbage salad was the star of the meal. I took other reviewers advice and added cumin and cayenne to the marinade but still felt it lacked in flavor. We will probably try out a different marinade next time. The salad will definitely become a staple.

Added cumin powder and extra garlic but this was still tasteless.

This was fabulous! I hate to review a recipe I didn't follow exactly, but the only thing I added was a T of cumin, garlic salt and onion powder to the marinade. To the cabbage salsa I added one diced tomato but, other than that, I stayed true to this unbelievably tasty recipe.

My husband ate 3 servings worth, which probably wasn't the point of this healthy meal, but it was a hit. For the next batch, we doubled the cabbage recipe for extra filling and crunch. So good, would eat that as a side salad by itself.

Yum! Easy and very satisfying. First time I made it, my husband didnt eat the cabbage in the first helping since he "isnt a fan of red cabbage". I convinced him to try his seconds with the cabbage and he was sold! Now everytime I make it, he piles the cabbage on! Excellent recipe.

This is good but 6 T of oil is ridiculous. 1 T for marinating the chicken is plenty. There is no need to put any in the slaw, and 1 T to grill the chicken/veggies is plenty. I added 1 t cumin, a few shakes of hot sauce and a dash of chipolte powder to the veggie saute. It was really great. Light, flavorful and pretty healthy when you omit most of the oil.

Pretty simple to make especially if you buy pre-chopped onions and cabbage but bland. We let it marinate for a couple of hours and the flavor just wasn't there. Flank steak may have been better but it definitely needs flavor from someplace other than chili powder.


What to serve with vegan coleslaw

Use pre-shredded coleslaw mix in a bag to cut down on the time needed to prepare this recipe.

The vegan mayo recipe will make a little more than needed for this dish, and I suggest saving the rest to try on sandwiches and wraps.

Though any variety of onion can be used, I like to use red onion to make this dish even more like a rainbow of color.

Store in the refrigerator in airtight contain for up to 4-5 days.

*Original publish date January 31, 2015


Recipes from Fran Costigan

This dish tastes incredibly like my grandma’s liver pate, but this one is plant based and even better, there is no fat added. It’s quick and easy and superfast if you have leftover lentils, rice, and toasted walnuts on hand.

Serve with crudité such as celery, endive, radicchio, carrot slices, and some crackers if you like.
Refrigerate in a covered container for several days. The pate can be frozen.

Makes 1 1/2 cups pate 4 to 6 servings

Ingredients
1/2 cup cooked lentils
1/2 cup, 1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup walnuts
6 tbsp cooked brown rice
1 3/4 tsp red miso (any miso is fine)
1/2 teaspoons tamari or soy sauce, more to taste
1/4 teaspoon freshly ground black pepper, more to taste

  1. Lightly toast the walnuts in a dry skillet, shaking often so they don’t burn.
  2. Grind the walnuts in the food processor to a chunky paste, but do not make nut butter.
  3. Add the shredded carrot, onions, brown rice and lentils, the miso, tamari and pepper to the processor. Pulse a few times and then process to a smooth pate, about 1 minute.

Serving: Spoon the pate into a lettuce-lined serving bowl, garnish with thinly sliced chives and if you have them, use some edible flowers.

Cabbage Avocado Slaw

Cabbage is an unsung hero of the vegetable kingdom. Use to make slaws and salads, Indian-inspired curries and fermented foods like sauerkraut and kimchi. Low in calories, cabbage is a good source of many vitamins and minerals, iron and calcium. Use this recipe as a template—add more or less onion, herbs, and season to taste. You could use poppy seeds, sesame seeds or even finely chopped nuts in place of the chia.

Makes 4 cups, 4 to 6 servings

Ingredients
4 cups finely shredded green or purple cabbage, or use or a mix
2 tablespoons apple cider vinegar, more to taste
1/2 teaspoon sea salt, more to taste
1 teaspoon maple or agave syrup
1 avocado, pit removed, more for garnish if desired
1 teaspoon celery seeds
A bunch of chives sliced or 1 – 2 green onions, thinly sliced
1/4 cup finely minced cilantro
1 to 2 tablespoons chia seeds

Preparation

  1. In a medium bowl, combine the cabbage and vinegar.
  2. Massage the cabbage with your hands for a few minutes until it is a bit tenderized.
  3. Add the avocado in chunks, and massage another minute or two, until the avocado is creamed into the mix.
  4. Mix in the celery seeds, green onions, cilantro, and chia seeds.
  5. Taste and adjust flavors, add more salt, vinegar, and herbs.

Glazed Bake-Ahead Tofu

I don’t press tofu. Simply baking sliced tofu in a hot oven until it has dried a bit and taken some color is all that is needed. The tofu can be prepared to this point and refrigerated in a covered container for up to 3 days. Later, add any sauce or smear with mustard and sauerkraut or slaw and make a sandwich. Here, the prebaked tofu is glazed in a quickly mixed sauce. Then grill or or cook further ein a very hot oven. Serve with slaw and garlicky greens.

Ingredients: Tofu and Glaze
1 pound extra firm or firm tofu
2 cups unsweetened apple juice cider works
¼ cup Dijon mustard
¼ cup tamari or soy sauce
2 tablespoons extra virgin olive oil
2 1/2 tablespoons apple cider vinegar
freshly ground pepper

Preparation

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Pat the tofu dry and stand it upright on a cutting board. Cut straight down the middle. Stack the pieces and cut into 4 triangles. You can cut each triangle horizontally to make 8 in total. Arrange the slices on the baking sheet in one layer and bake 10 minutes. Remove from the oven, turn the slices over, and bake another 8 to 10 minutes or until lightly colored. The tofu can be prepared to this point and refrigerated in a covered container for up to 3 days.

Make the glaze while the tofu is baking:

  1. In a 1-quart pot combine, the apple juice, mustard, tamari, oil, vinegar, and pepper. Cook, whisking a few times over medium heat to a boil. Reduce the heat and simmer 5 minutes.
  2. Heat a heavy pan over high heat cast iron is great. Pour the marinade into the pan and reduce the heat to medium. Add the tofu in one layer and cook, turning the pieces a few times, until the marinade has thickened and reduced by half.
  3. The tofu can be served now or grilled.
  4. To grill: Heat a lightly oiled outdoor grill or grill pan. Transfer the slabs of glazed tofu to the grill, and grill over high heat for 3 to 4 minutes on each side, or until grill marks show.
  5. Serve with additional sauce, slaw and garlicky greens.

Garlicky Greens

Greens are good for you and prepared this way, they are irresistible.

Add any dried fruit, sliced chives or green onions, sautéed onion, julienne sundried tomatoes, or sprinkle with toasted seeds or nuts before serving.

Use Swiss chard, kale, collard, a mix is great.

Variation: These greens are delicious mixed with cooked beans.

Ingredients
1 good size bunch of greens (about a pound more or less)
1 to 2 tablespoons extra virgin olive oil
3 to 4 cloves garlic, peeled and crushed
Juice of one lemon or apple cider or balsamic vinegar, to taste
salt and freshly ground pepper to taste

Preparation

  1. Cut leaves from the steams or strip off, if that’s an option. If the stems are thin, slice them 1/4 inch thick. (Otherwise, save them to juice.) Stack a few leaves at a time, roll tightly and slice thinly to make ribbons. Chop to shorten the ribbons of the longer leaves.
  2. Warm a deep-sided skillet over medium heat. Add the oil and swirl the pan. Reduce the heat add the garlic, and sauté 1- 2 minutes, until golden. Don’t allow the garlic to burn.
  3. Add the greens, in batches if necessary, and cook over medium heat until just tender. The amount of time depends on the type of greens. Tender greens like chard and lacinato kale take about 5 minutes, heartier greens longer.
  4. When the greens are tender, toss with the lemon juice or vinegar, adding a little at a time and tasting. Season with salt and pepper to taste.

Bittersweet Chocolate Truffles

Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins. And dark chocolate contains lots of antioxidants so go ahead and indulge.

Halve the recipe or double it, depending on your needs but remember that these truffles store in the freezer for up to 2 months.

Makes about 30 (1-inch/ 2.5-cm) Truffles

Ingredients

8 ounces / 227 grams dark chocolate 70 to 72%, finely chopped
3/4 cup plus 2 tablespoons / 210 ml unsweetened plant milk- any other than rice milk
1/8 teaspoon fine sea salt
1 teaspoon / 5 ml pure vanilla extract
2 teaspoons / 10 ml mild tasting extra-virgin olive oil or refined coconut or another neutral oil
A few pinches of flaked sea salt for coating and serving (optional)
Coating: Dutch-process cocoa powder, finely chopped nuts, toasted coconut, sesame or hemp seeds

Preparation

  1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
  2. Pour the milk with the pinch of salt into a small saucepan. Cook over medium heat, whisking a few times, to a low boil.
  3. As soon as the milk stops boiling, pour over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 2 minutes.
  4. Add the vanilla and oil and whisk from the center out only until smooth and glossy.
  5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
  6. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the coating.

Recipe adapted from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan

Fran Costigan, culinary instructor, cookbook author, pastry chef, consultant, and the director of Vegan Pastry at Rouxbe cooking school, is internationally renowned as the authority on vegan desserts. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol. Fran’s vegan desserts are appropriate for everyone who loves dessert, whether or not dietary restrictions are an issue. She developed and leads the 90-day Essential Vegan Desserts Course at Rouxbe, the world’s leading online cooking school, where she mentors international students of all skill levels, from beginners to professionals

A native New Yorker, Fran moved to Philadelphia, PA recently, and is enthusiastically visiting Philly’s many renowned plant-forward restaurants. A sought after speaker, you can find Fran sharing her passion across North America and Europe, at schools, conferences, festivals, and corporations such as Google, at resorts, spas and on cruise ships too.

A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Les Dames d’Escoffier, and the Association of Food Journalists, Fran is a proud to serve on the advisory boards of the New York Coalition for Healthy School Foods, Main Street Vegan Academy, and the Vegan Trade Council.