Yesterday my mom and sister were coming over for lunch. I made coleslaw and basil cod (which I will post tomorrow). My mom is very allergic to eggs so the coleslaw is vegan!
First Occupy baby. Yummy cut up avacado!
Ingredients: 1 green head of cabbage, shredded. Organic from co-op in Everett
3/4 cup of vegenaise (sell in the refrigerator at Fred Meyer. Different flavors. Goes on sale occasionally)
1 organic sweet bell pepper, sliced thin
2 Tablespoons of raw apple cider vinegar (I have Bragg's from Fred Meyer. Smaller cheaper bottles are available at Trader Joe's)
2 organic carrots, grated (Klesick box of good)
1 Tablespoon of Maple Syrup ( I buy mine from Costco, best price I have found)
Himalayan salt (Trader Joe's) and black pepper to taste
First shred the coleslaw and place in large bowl
Then slice green pepper very thin, add to bowl along with one cup of vegenaise (you can use mayo too), apple cider, maple syrup, carrots, salt and pepper to taste. Mix it all together.
Yummy and simple! At this point taste the coleslaw to see if the dressing needs adjusting at all. Depending on the size of your cabbage head you might need a little more mayo. This salad may be served immediately although it tastes best left covered in the refrigerator for two hours to allow the flavors to spread.