Make a vegan egg-free and dairy-free coleslaw for a picnic, potluck or barbecue by using vegan mayonnaise instead of regular mayonnaise or store-bought dressing.
Ingredients:
- 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
Preparation:
Whisk together the vegan mayonnaise, vinegar, sugar soy milk and salt and pepper until smooth.
Add the carrots and cabbage and gently toss to combine.
Allow to chill in the refrigerator for at least two hours before serving.
