Daily Vegan Lunch for 24 July, 2013: Cole Slaw

I had a peanut butter sandwich with my cole slaw, I didn’t want anyone to think coleslaw was all I ate for lunch!

vegan cole slaw

INGREDIENTS:

8 cups shredded cabbage
1 large carrot, shredded or julienned
1 teaspoon Dijon mustard
1/4 cup sugar or 2 tablespoons agave nectar

1/3 cup vegan mayonnaise

Mix mustard with sugar and mayo in a small bowl. Combine with cabbage and carrot large bowl and mix extremely well. Chill for 2 hours plus. Lasts about 3 days in the fridge.

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