This dish makes a great side or sandwich topper, and is a great make-ahead dish to bring to a potluck or barbecue. It will last up to 5 days in a sealed container in the refrigerator.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Barbecue, BBQ, Condiment, Salad, Side
Cuisine: American, Picnic, Soul Food, Southern
Servings: 8-10
Author: BeetEater
Ingredients
Dressing:
1/2cupvegan mayo
2tbps mustard
1tbsprice vinegaryou can also use apple cider or white vinegar
1.5tsplemon juice
1/2tspblack pepperor to taste
1/2tspsaltor to taste
1tbps. of Agave syrupoptional
1/4tspcayanne pepperoptional
Slaw:
1/2cabbage
1zucchini
2carrots
1apple
Instructions
Instructions:
- Whisk the dressing ingredients together in a large bowl and set aside to let the flavors meld together.
- Wash, dry and trim the vegetables in preparation for shredding.
- Shred the carrot and cabbage first, then mix with the dressing and set aside to marinate. (Use your food processor's shredding blade, if you have one).
- Shred the apple and zuchini next and then toss with the dressing. Taste and adjust seasonings.
- Cover the bowl in plastic wrap and allow to sit in the refrigerator for a minimum of 15 minutes (or preferably overnight) before serving.