Delicious Vegan Coleslaw

From Christine's Kitchen

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Ingredients:

  • 6 cups shredded green cabbage (can use the “S” blade of a food processor)
  • 2 cups coarsely shredded carrots (can also use the food processor)

Dressing:

  • 1/2 cup Homemade Olive Oil Mayo (below) or Follow Your Heart brand Grapeseed Oil Vegenaise Mayo
  • 2 teaspoons yellow mustard
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 teaspoon sea salt, or to taste
  • Optional: Black pepper to taste

Directions:

Place the cabbage and carrots in a large bowl. In a separate small bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage and mix well with a pair of tongs, or your hands. Refrigerate for about 30 minutes before serving to help break down the cabbage.

Homemade Olive Oil Mayo

Ingredients:

  • 3/4 cup coconut milk (the refrigerated kind in the carton)
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • Pinch sea salt

Instructions:

Place the coconut milk, apple cider vinegar and mustard in a blender. Blend together to incorporate, then slowly drizzle in the olive oil. Add the sea salt and blend again for a few seconds. Pour into a small glass jar and refrigerate.

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