Hearty Vegan Coleslaw
I LOVE slaw. It’s one of those side dishes that I could easily eat as my main dish.
But now that I don’t eat eggs or dairy coleslaw hasn’t been on the menu––until NOW, BABY!
INGREDIENTS
NOTE: I choose all organic ingredients for this recipe to avoid pesticides , heavy metals, and other chemicals.
Cabbage Coleslaw Mix
Vegan Mayo (Sir Kensington's Fabanaise is the best!)
Broccoli Florets
Cranberries
Pecan Pieces
Red Apple
Dijon Mustard
White Wine Vinegar
Black Pepper
INSTRUCTIONS
Mix all of the ingredients into a large mixing bowl. What I love about this recipe is you don’t have to have any exact measurements. Add more, or less, or an ingredient to your liking. The more mayo you add the more creamy of a slaw.
Note: Do be cautious with the vinegar as it can be strong, I just do a splash. I also don’t add too much mustard, just enough to give it a little kick!
Chill in the refrigerator for at least 30 minutes before serving