Ingredients:

  • 1 cup each of shredded green and red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup Soy-Free Vegenaise Mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon red onion chopped fine
  • 1 teaspoon Dijon mustard (I use Koop’s)
  • 1/2 teaspoon maple grade B syrup
  • 1/4 teaspoon sea salt
  • Dash black pepper

 

Directions:
1. Place all ingredients for coleslaw in a bowl and stir to combine. Refrigerate for at least 30 minutes before serving.

Enjoy!

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