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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. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2 15oz cans green beans 1 15oz can kidney beans 1 15 oz can white beans (navy, Cannellini, or Great Northern are all fine) 1/4 cup finely diced white onion 1/4 cup finely diced green pepper For the dressing: 1/2 cup avocado oil (canola is traditional, but also hard on the joints) 1/2 cup vinegar (white or apple cider) 1/2 cup organic sugar or coconut sugar 1/2 cup water 1 teaspoon salt Drain and rinse the green, kidney, and white beans, add to a mixing bowl with the onion and green pepper. Combine all dressing ingredients in a jar or small mixing bowl. Shake or whisk well to combine dressing ingredients, and immediately add to the salad bowl. Let sit for at least 30 minutes before serving, but this salad is best when made ahead and stored sealed in the refrigerator overnight. Did you enjoy this recipe? Leave the creator a tip at https://ko-fi.com/yraceauntie