This coleslaw is the perfect combination of tangy and sweet flavors! I love to serve coleslaw as a side dish to almost any meal, especially in the summer. I typically use green cabbage, purple cabbage and carrots in my coleslaw, but you can also add any other raw chopped veggies (e.g. broccoli or cauliflower). I also like the fact that this dressing is not too heavy! (Note: Most supermarkets carry vegan mayonnainse, either in the health food aisle or near the regular mayo. Vegan mayo is usually made with higher quality oils and does not include eggs.)
Approx. 5 cups shredded, chopped or minced cabbage (green or green/purple)
1-2 shredded carrots
2/3 cup vegan mayo (I use Follow Your Heart Veganaise)
3 Tblsp apple cider vinegar (or white wine vinegar)
2 Tblsp agave nectar (or maple syrup)
1/2 tsp celery seed
1/2 tsp salt
Any other herbs you like (I use parsley & dill)
Chop, shred or mince cabbage and carrots. Whisk together dressing ingredients.
Combine cabbage/carrots and dressing well.
Refrigerate and serve chilled! Enjoy!