Creamy Vegan Coleslaw with Bean Mayonnaise

August 10, 2011 by Leanne Vogel August 27, 2014

Using bean mayo in place of regular store-bought mayo makes this coleslaw so light and refreshing!

Ingredients

• 1 head green or red cabbage, finely shredded
• 2 carrots, finely shredded – yield 1/4 cup packed
• 1/2 red pepper, diced
• 1 full batch of bean mayo
• 1/4 cup yellow onion, finely chopped
• 4 tablespoon white vinegar
• 2 tablespoon gluten-free Dijon mustard
• 2 teaspoon celery seed
• 1 teaspoon salt
• Fresh pepper to taste

Instructions

1. Place shredded cabbage, carrots and diced red pepper on a kitchen towel. Wrap with towel and ring out veggie water into the sink. Place in a large bowl with finely chopped onion.
2. In a small bowl, mix together remaining ingredients until smooth before adding to salad bowl. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
3. Store in the fridge to cool for 2-3 hours. Will keep for 3-4 days.

Nutrition Information Per Serving