Coleslaw with Shaved Fennel

I made sandwiches today for lunch, along with a side of cabbage/spinach soup ( recipe and picture soon to follow ). Whenever I make sandwiches, I always feel like reaching for a bag of chips, Kettle Chips "Backyard Barbeque" to be exact. Sometimes it's so easy to just grab a bag instead of making your own side. But then when I do, I always feel guilty that I shouldn't be snacking so much on processed food but instead be eating fresh veggies. So for today's meal I went with a coleslaw recipe from my "The 30 Minute Vegan" cookbook. This recipe has no mayo but instead extra virgin olive oil, giving it a lighter taste. I prefer this one to the many versions of coleslaw I've eaten in the past.

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Ingredients
* 1 cup shaved fennel bulb
* 2 cups shredded green cabbage
* 1 1/2 cups shredded red cabbage
* 3/4 cup grated carrot
* 1/2 cup minced fresh cilantro
* 1/4 cup thinly sliced green onion
* 2 Tb freshly squeezed lemon juice
* 1/4 cup olive oil
* 1 tsp red wine vinegar
* 2 tsp nutritional yeast
* 1/2 tsp sea salt or to taste

Directions
1. First, cut off any of the stem and herb that may still be attached to the fennel bulb, leaving a flat surface exposing the white concentric layers. You may wish to remove the outside layers if they look dirty. You can use a sharp knife to cut very thin shavings of the fennel bulb or you can use a vegetable peeler.

2. Mix together the fennel, green cabbage, red cabbage, carrot, cilantro, and green onion in a medium-size bowl. In a measuring cup, whisk together the lemon juice, olive oil, red wine vinegar, nutritional yeast, and salt, and pour it over the vegetables. Mix well and serve, or refrigerate immediately.

Spaghetti Salad

With Memorial weekend here, this would be great to serve on the side of some Boca Burgers or Smart Dogs. Just make sure to make this ahead of time, that way there is enough time for it to cool before serving.

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Ingredients
1 lb whole wheat spaghetti noodles
1 16 oz Italian salad dressing
1 Tb Soy Parmesan cheese
1 Tb sesame seeds
1 Tb poppy seeds
2 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1 cucumber, cut into half moons
1 red onion, diced
2 tomatoes, diced

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
2. Pour the dressing over the noodles and mix well.
3. Add the remaining ingredients and toss until well combined.
4. Store in the fridge for several hours or over night, until it has had time to cool.