ABOUT THE RECIPE:
My husband calls Colorful Coleslaw with a Kick “hot” slaw because it has a good bit of spice to it, and it’s super satisfying!
Makes 6 servings
INGREDIENTS:
4 cups white cabbage, thinly sliced
4 cups purple cabbage, thinly sliced
2 large (or 3 medium) carrots, peeled and grated
5 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt, Freshly ground pepper, to taste
INSTRUCTIONS:
Put the white cabbage, purple cabbage, and carrots in a large bowl. To make the dressing, put the mayonnaise, Dijon mustard, maple syrup, Italian seasoning, garlic powder, smoked paprika, and cayenne pepper in a small bowl. Briskly whisk until smooth.
Pour the dressing over the cabbage and carrot mixture and stir with a large spoon, until well combined. Add sea salt, and freshly ground pepper, to taste. Cover and refrigerate for at least 1 hour, or up to 4 hours, before serving.
Ingredients
Directions
ABOUT THE RECIPE:
My husband calls Colorful Coleslaw with a Kick “hot” slaw because it has a good bit of spice to it, and it’s super satisfying!
Makes 6 servings
INGREDIENTS:
4 cups white cabbage, thinly sliced
4 cups purple cabbage, thinly sliced
2 large (or 3 medium) carrots, peeled and grated
5 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1 teaspoon Italian seasoning blend
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt, Freshly ground pepper, to taste
INSTRUCTIONS:
Put the white cabbage, purple cabbage, and carrots in a large bowl. To make the dressing, put the mayonnaise, Dijon mustard, maple syrup, Italian seasoning, garlic powder, smoked paprika, and cayenne pepper in a small bowl. Briskly whisk until smooth.
Pour the dressing over the cabbage and carrot mixture and stir with a large spoon, until well combined. Add sea salt, and freshly ground pepper, to taste. Cover and refrigerate for at least 1 hour, or up to 4 hours, before serving.