Spring is the season for fresh cabbage whether green, savoy, or red. Don’t you think of making coleslaw? Coleslaw goes with everything you eat. Cabbage is in the same family as broccoli and cauliflower so the nutrition is outstanding for your immune system. Make coleslaw!
Use Vegenaise for real mayonnaise taste without the eggs.
1 head of green or red cabbage, coarsely grated
1 to 2 carrots, coarsely grated
3/4 cup of Vegenaise
2 tablespoons sour cream
2 tablespoons grated spring onions
1 tablespoon of brown mustard
Sugar to taste
Salt and pepper to taste
- Coarsely grate cabbage and carrot, combine in a large bowl. Use a food processor if you like.
- Wisk together the Vegenaise, sour cream, onion, sugar, mustard, salt and pepper in a medium bowl
- Add cabbage mixture
- Mix well to combine and taste for seasoning, add more salt, pepper, or sugar if desired
Inspired by Food Network Kitchens