We had coleslaw at Ethos Vegan Restaurant a couple of weeks ago and my kids have been asking for coleslaw ever since. I've never been a big fan of the stuff, but if it means my kids will eat more cabbage, I'm game! I made some over the weekend and added it to my veggie wrap and it was really tasty.
Luckily I found a recipe in a cookbook I already have on loan from the library, Vegan Soul Kitchen!
It's pretty simple and straightforward, as the title suggests! I changed it up a little. I used Apple Cider Vinegar in place of Red Wine Vinegar, omitted the olive oil and added a sprinkle of Cayenne Pepper on top.
1 small green cabbage head, cored, quartered, and sliced thinly
1/2 tsp Dijon mustard
1/4 cup Silken Tofu
2 tbsp Applecider Vinegar
1 tsp Agave Nectar
1 tsp Coarse Sea Salt
Cayenne Pepper (Optional)
Quarter the cabbage and shred in a food processor. In a small blender like a Magic Bullet add mustard, tofu, vinegar, agave and salt. Add dressing to the green cabbage and massage until is shrinks down, about 3 minutes. Cover and refrigerate for at least 1 hour before serving.