Ingredients

The following ingredients have 8 Servings
  • 5 – 6 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, shredded or julienned
  • 2/3 cup vegan mayo
  • 1 tablespoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure cane sugar or pure maple syrup
  • 1/2 – 1 teaspoon celery seed powder, optional
  • salt & pepper, to taste

Instruction

  •  In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.
  •  Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
  • Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.
  • Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.