Classic Coleslaw (dairy, egg, soy, allium free)

• 4 cups shredded cabbage

• 1 cup shredded carrots

• 1 cup Plant Based Mayonnaise (I use Hellmans brand)

• 3 tablespoons white vinegar*

• 2 tablespoons organic cane sugar*

• 1 teaspoon salt

• 1/4 teaspoon dried mustard

To make the dressing: in a small bowl, combine the Plant Based Mayonnaise, vinegar, sugar, salt, and dried mustard. Whisk until all the ingredients are smoothly incorporated.

In a large serving bowl, combine your shredded cabbage, carrots, and dressing, and mix thoroughly to combine. Cover and chill for at least one hour before serving.

*I prefer more tang, less sweet, but if you're the opposite, feel free to reverse these measurements.

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