CREAMY, CRUNCHY COLESLAW
SERVES 10 TO 12 PORTIONS
1 medium (1 1/2- to 2-lb. head green cabbage, quartered, cored, and shredded on a mandoline or grater
2 medium carrots, peeled and grated
3/4 cup vegan sugar
1/2 cup kosher salt
3 or 4 green onions, chopped (green and white parts)
3/4 cup vegan mayonnaise (soy- free if necessary)
1/4 cup apple cider vinegar
2 tbsp. maple syrup
2 tsp. Dijon mustard (gluten-free if necessary)
1 tsp. dried parsley
1 tsp. celery seed
1 tsp. black pepper
Salt to taste
NUTRITIONAL VALUES
Calories: 62kcal
Fat: 4.3g (0g S.Fat)
Carbs: 5.8g
Protein: 0.3g
Sugar: 3.1g
Sodium: 5228mg
METHOD
Toss the cabbage and carrots with the sugar and kosher salt in a large mixing bowl. Allow to rest for 5 minutes before transferring to a colander and thoroughly rinsing with cold water. (If the cabbage is not thoroughly rinsed, the slaw will be overly salty.) Rinse and dry the mixing bowl. To remove excess moisture, run the cabbage and carrots through a salad spinner, or spread the mixture out on a clean kitchen towel and pat dry with paper towels or another kitchen towel. Return the mixture to the bowl and stir in the green onions.
Combine the mayonnaise, vinegar, maple syrup, mustard, parsley, celery seed, and pepper in a small mixing bowl. Toss the cabbage mixture with the dressing once it has been thoroughly combined. If necessary, season with salt. Allow at least 30 minutes to chill before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
Combine the mayonnaise, vinegar, maple syrup, mustard, parsley, celery seed, and pepper in a small mixing bowl. Toss the cabbage mixture with the dressing once it has been thoroughly combined. If necessary, season with salt. Allow at least 30 minutes to chill before serving. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
