Mayo-free Coleslaw recipe
| Serves | 8 |
| Prep time | 5 hours, 20 minutes |
| Cook time | None |
| Total time | 5 hours, 20 minutes |
| Meal type | Salad |
| Misc | Pre-preparable, Serve Cold |
| Description | Mayo-free coleslaw that tastes exactly like it! Egg-free, gluten-free, grain-free, soy-free. Vegan- and Paleo-friendly. |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 head red cabbage (shredded)
- 1 can light coconut milk (13.5 oz can; shake well)
- 4 medium carrots (shredded)
- 1/3 cup apple cider vinegar
- 1/3 cup red wine vinegar
- ½ cup coconut sugar (or raw sugar or honey or agave nectar or sweetener of choice. Omit honey for strict vegan, use sweetener of choice)
- 1 teaspoon himalayan pink salt (or salt of choice, to taste)
- ½ teaspoon black pepper (or to taste)
Optional
- 2 tablespoons arrowroot powder (or starch of choice)
Directions
Step 1
Shred cabbage and carrots in food processor or with hand grater
Step 2
Add shredded cabbage and carrot to a large mixing bowl, set aside
Step 3
Blend in blender or by hand: Light coconut milk, vinegars, sweetener of choice, arrowroot starch, salt, and pepper
Step 4
Pour coconut milk dressing over cabbage and carrots; mix well until well coated
Step 5
Chill in fridge for 4-5 hours. Overnight (8+ hours) is best. The longer it marinates, the better it tastes!
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