Tangy Coleslaw (Vegan Friendly) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From our CSA box delivery but original recipe source unknown. I forgot to buy a red bell pepper for this recipe and substituted a little bit of red onion. Dark balsamic vinegar or soy sauce can replace the worcestershire sauce if desired. I considered adding caraway seeds to the salad and I'll try that new time. Ingredients:
3/4-1 cup mayonnaise (or non-dairy mayo) |
1 tablespoon rice vinegar (i tested the recipe with raw apple cider vinegar) or 1 tablespoon raw apple cider vinegar (i tested the recipe with raw apple cider vinegar) |
1/4 teaspoon worcestershire sauce (there are vegetarian worcestershire sauces on the market-read the label) |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons sugar (increased from 1/4 teaspoon sugar and i used raw sugar) |
3 cups shredded cabbage (sub a little bit of red cabbage for color, if desired) |
3 cups shredded watercress (we tested arugula) or 3 cups arugula, shredded (we tested arugula) |
1 carrot, grated |
4 scallions, chopped |
1/2 bell pepper, seeded, membrane removed and cut into small pieces (green, red, orange, etc.) |
Directions:
1. In a small bowl, whisk the salad dressing ingredients together. Taste and adjust if needed.
2. Place the salad ingredients in a large serving bowl and toss with the dressing.
3. I covered the salad well and chilled in the fridge all day until dinner time.
4. Servings are estimated.
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