I am obsessed with Whole Foods Cabbage Crunch. It makes an appearance in the prepared foods section every so often in the spring and summer and it's the most fresh flavorful take on vegan cole slaw I have ever witnessed.
Today I set out to recreate it for the sake of time, money and well, wanting to have it for lunch every day this week. I found some other recipes online that mimic it, so I combine those, did my own thing and wound up with an almost-exact replica... I'm rather proud.
All you need is one whole cabbage, chopped into manageable bit sized pieces, five green onions diced including the green stems, sliced almonds and sesame seeds either regular or black, if you can find them. The Whole Foods kind uses black toasted sesame seeds, but ironically, they don't sell those in their store. Neither does Trade Joe's, where an employee told me they stopped selling sesame seeds altogether because they could not find a non-GMO source (fascinating / disturbing).
Mix all of this together in a big bowl and set aside. To make the dressing, mix about half a cup of olive oil, a couple tablespoons of apple cider vinegar, a couple tablespoons of honey, a dash of red wine vinegar with some salt and pepper. Shake that up and keep separate from the salad until you're ready to serve so it doesn't get soggy.
That's it. The end. Crunch on.