Cole Slaw Two Ways (dairy-free, egg-free)



With a small cabbage (I like to use Chinese cabbage), remove outer leaves and cut in slides or wedges.  Put in your food processor and pulse until medium dice (depending on what you like, me I like to taste the cabbage but I know people, like my husband, who like cole slaw finely diced).

Put in a medium to large bowl depending on how much cabbage you have and add:

  • 1/2 cup diced scallion
  • 1/2 cup shredded carrots

To make the dressing, put in a small bowl:

  • 1 cup mayonnaise (see my recipe for egg-free mayonnaise)
  • 1/2 teaspoon celery seeds
  • 1 tablespoon agave nectar

Stir until mixed and add to the cabbage mixture.  Depending on the amount of cabbage you have, you may need a  little more or a little less mayonnaise.  Salt and pepper to taste.

If you’d rather not have a mayonnaise-based cole slaw, here’s a vinaigrette to use instead:

Blend together:

  • 1/2 cup olive oil
  • 1/4 cup of your favorite vinegar
  • 1/4 cup water
  • 2 tablespoons agave nectar
  • 1/2 teaspoon celery seeds
  • 1 tablespoon of your favorite mustard

I use a canning jar and shake it until emulsified.

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