• ½ Small head of green or red cabbage (about 1 pound)
  • 1 Cup Carrot and broccoli slaw strips or can make your own
  • Or 2 Medium Carrots, graded
  • ¾ Cups Raisins (optional)
  • 4 Tablespoons rice vinegar
  • ¼ Cup Vegan Mayonnaise
  • ¼ Cup Plain Yogurt (for vegan coconut or soy)
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon Agave or raw sugar
  • ½ Teaspoon caraway or celery seeds
  • Sea salt to taste

This coleslaw recipe calls for plain vegan yogurt but for fun can use lemon, lime or peach to add a bit of zest. If you use a flavored yogurt follow the below recipe except leave out the Dijon mustard and caraway or celery seeds. The dressing for the slaw is creamy and light. Even though there is a focus to make this dish vegan, dairy yogurt works the same.

Directions:

  1. Wash carrots and cabbage.
  2. Slice cabbage in half and core, the core is great to eat as a cooks snack.
  3. Cut cabbage and carrots in thin slices and place in a large bowl.
  4. In a small bowl, place onion, vinegar, mayonnaise, yogurt, mustard, agave or sugar, caraway seeds or celery seeds and mix well to combine all ingredients.
  5. Pour mixture over cabbage and carrots in the large bowl and mix well.
  6. Add sea salt taste.

vegan coleslaw recipe | www.healthyveggie.co | Healthy Veggie by Liz Diamond