Description
Pair finely shredded purple cabbage with a delicious cashew-based coleslaw dressing to create a refreshingly crunchy and creamy side dish perfect for any summer cookout! Vegan and gluten-free.
Ingredients
Units
Scale
- 1/2 small head purple cabbage, finely shredded (hard white end of cabbage removed)
- 1/4 cup homemade vegan mayo
- 1 tablespoon white distilled vinegar
- 1.5 tablespoons maple syrup
- 1 large clove garlic, pressed through a garlic press
- 1/2 teaspoon fine salt
Instructions
- Shred the cabbage. Use a mandolin to shred as fine as possible. Set aside.
- Whisk together the dressing. In a large bowl, whisk the vegan mayo, white distilled vinegar, maple syrup, garlic and salt.
- Toss the shredded cabbage with the dressing to combine.
- Serve! Serve immediately or chill in the refrigerator briefly before serving.
- Prep Time: 15
- Category: Side Dish