From my CSA I received a head of cabbage and I thought what better use for the cabbage then...
I am very particular about my coleslaw in that the "mayo" (I use Nayonaise) has to be minimal...I cannot stand too much.
And this hit the nail on the head
1 head of cabbage
2/3 C vegan mayo (I used Nasoya Nayonaise)
1/3 C sugar
1 Tbsp white distilled vinegar
2 tsp celery seed
1 tsp salt
3/4 tsp garlic powder
Chop cabbage to desired thickness (for me I prefer to quarted the cabbage and then julienne each quarter)
In a bowl combine all the ingredients (except cabbage)
Once everything is incorporated add cabbage and toss
It is best to refridgerate for a couple of hours before serving
Most people eat coleslaw with their BBQ (which is extremely popular here in North Carolina)
Being an animal loving non-meat eater I chose to have my coleslaw on falafel
YUM! I am hungry just thinking about this.
The recipe made plenty of coleslaw so I also had it as a side with grilled veggies and more falafel on the following night (sometimes I just crave my falafel)
Just a quick note about Nayonaise from Nasoya.
Nayonaise is much lighter and smoother then traditional mayo. It makes a nice and smooth dressing. If you haven't tried it you will want to. If my endorsement doesn't do it alone check out the below nutrition information.
Nutritional information on Nayonaise is:
Where as traditional mayo (this is from Duke's Mayo)
Holy Smokes! The proof is in the pudding (or mayo)...the vegan option has an astounding edge on helping you maintain a healthier and lower calorie diet.