I love coleslaw, and now that I make my own vegan mayonnaise, I'm free to make as much as I want. One of my favorite things to do with coleslaw is to add it to sandwiches. I get some hearty bread and make ribs or battered tofu and fill it with this sweet and zesty coleslaw for a wonderfully complex flavor that also helps to stretch your sandwich with an inexpensive filling.
Coleslaw
- 1 head of cabbage, shredded (you can substitute 1 bag of coleslaw mix for the cabbage and carrots)
- 3 carrots, shredded
- 1 cup mayonnaise
- 1/4 cup Apple cider vinegar
- 1/3 cup sugar
Mix the mayo, sugar, and vinegar.
Add the carrots and cabbage to the mixture and toss to coat.
One of the most important steps is to let the coleslaw refrigerate overnight to really let it soak up the flavors, it will taste completely different the next day.
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