Vegan Coleslaw

This coleslaw is not just vibrant and colorful; it is a nutrient-rich dish that caters to many taste preferences. Made from a medley of shredded vegetables, it's a staple in many vegan diets. This tangy and sweet slaw makes for a perfect sandwich topper!

Makes 4 cups | ⏱️ 10 mins | gluten free 🌾

Ingredients:

• 3 cups red cabbage, shredded

• 2 cups white cabbage, shredded

• 4-5 carrots, shredded using a peeler

• 1/3 cup vegan mayo

• 1/4 maple syrup

• 1/4 cup dijob mustard

• 1/2 tsp apple cider vinegar

Instructions:

1. Use a food processor to shred the cabbage, or finely chop it by hand if you don't have a food processor.

2. Peel the carrots or slice them into thin strips.

3. In a small bowl, combine the vegan mayo, Dijon mustard, maple syrup, and apple cider vinegar.

4. Drizzle the sauce over the carrots and cabbage, then mix thoroughly. It can be stored in the fridge for up to 5 days.