My Grandma used to make cole slaw like this when I was a kid, and I still remember how I just loved it. She served it as one of her amazing side dishes with Sunday dinner. Now my sweet Grandma, she used to use a box grater to grate the ingredients up nice and small, and you can still do it that way, or you can use a food processor to speed things up a bit like I did.
Ingredients:
1 small head of Cabbage (I like green cabbage but use what you like) about 4 cups.
3 sm carrots or about 10 mini carrots
1/4 cup of your favorite Vegan Mayonnaise
2 T of apple cider vinegar
2 T of sugar or sugar substitute
S&P to taste
Peel off outer leaves of cabbage and remove core and discard. Chop the rest roughly. Put chopped cabbage in food processor and simply pulse about 5-6 times until it is in very small pieces. Do not overprocess. Do the same thing with your carrots, cut in smallish pieces first then pulse about 7-8 times to get them nice and small. Stir these two together in large bowl.
Now in a separate bowl, mix your mayonnaise, vinegar, sugar, s&p. Stir well to dissolve sugar.
Pour over the cabbage/carrot mixture and stir well. Cover and refrigerate for at least 2 hours before serving. So delicious. Great served as a side dish at your picnics, and I especially enjoyed it over the top of BBQ Jackfruit. Thank you to my Grandma for the inspiration for this recipe. She passed away many years ago, but I think she would have been proud of this vegan version. Approx 6 servings of 110 calories ea.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 110
% Daily Value *
Total Fat 5 g8 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 97 mg4 %
Potassium 406 mg12 %
Total Carbohydrate 3 g1 %
Dietary Fiber 4 g15 %
Sugars 1 g
Protein 0 g0 %
Vitamin A 24 %
Vitamin C 129 %
Calcium 9 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Ingredients:
1 small head of Cabbage (I like green cabbage but use what you like) about 4 cups.
3 sm carrots or about 10 mini carrots
1/4 cup of your favorite Vegan Mayonnaise
2 T of apple cider vinegar
2 T of sugar or sugar substitute
S&P to taste
Peel off outer leaves of cabbage and remove core and discard. Chop the rest roughly. Put chopped cabbage in food processor and simply pulse about 5-6 times until it is in very small pieces. Do not overprocess. Do the same thing with your carrots, cut in smallish pieces first then pulse about 7-8 times to get them nice and small. Stir these two together in large bowl.
Now in a separate bowl, mix your mayonnaise, vinegar, sugar, s&p. Stir well to dissolve sugar.
Pour over the cabbage/carrot mixture and stir well. Cover and refrigerate for at least 2 hours before serving. So delicious. Great served as a side dish at your picnics, and I especially enjoyed it over the top of BBQ Jackfruit. Thank you to my Grandma for the inspiration for this recipe. She passed away many years ago, but I think she would have been proud of this vegan version. Approx 6 servings of 110 calories ea.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 110
% Daily Value *
Total Fat 5 g8 %
Saturated Fat 0 g0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 97 mg4 %
Potassium 406 mg12 %
Total Carbohydrate 3 g1 %
Dietary Fiber 4 g15 %
Sugars 1 g
Protein 0 g0 %
Vitamin A 24 %
Vitamin C 129 %
Calcium 9 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.