- 1/3 cup vegan egg-free mayonnaise
- 3 tbsp white vinegar
- 1 tbsp sugar (optional)
- 2 tbsp soy milk
- dash salt and pepper
- 1 head green cabbage, sliced
- 3 carrots, grated
Add the carrots and cabbage and gently toss to combine.
Allow to chill in the refrigerator for at least two hours before serving.