The Ultimate Vegan Cookbook by unknow

Author:unknow
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2018-09-23T00:00:00+00:00

Tangy PURPLE CABBAGE SLAW WITH DIJON AND HORSERADISH

What’s an easy way to sneak more veggies into your diet? Make them taste incredible! This slaw packs a serious punch and a ton of flavor. The combination of sweet, spicy and tangy come together in the best kind of way. It’s great on its own, as a sandwich or burger topper, or even in tacos! Who knew vegetables could taste so good? —AS

SERVES 4 TO 6

½ cup (110 g) vegan mayo

1 small clove garlic, minced

1 tbsp (10 g) whole-grain Dijon mustard

1½ tsp (7 ml) apple cider vinegar

1½ tsp (8 g) finely grated fresh horseradish

½ tsp sugar

¼ tsp salt

¼ tsp pepper

4 cups (400 g) shredded purple cabbage

In a large mixing bowl, whisk together the mayo, garlic, mustard, vinegar, horseradish, sugar, salt and pepper. Pour in the shredded cabbage and toss to coat evenly. Serve immediately!

Leftovers keep for about 4 days in the fridge.

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