vegan coleslaw


The fourth of July is next week and it is a big time of celebration and summer barbecues. This is also the time for overeating of unhealthy ingredients and animal products. I do not believe one should be punished for wanting to eat healthy and skip out on the junk. Instead, we should be rewarded for respecting our bodies. That is why I have created five classic-summer-bbq inspired recipes that are a delicious alternative and will make you feel and look fabulous. 

The first recipe is the classic picnic food, coleslaw. I must admit that I always found coleslaw to be quite disgusting and unappealing. However, many people are absolutely crazy about it and it's a staple at any outdoor barbecue. Therefore, I wanted to give it an up upgrade because it really does have a lot of  potential. 

This vegan version is cool, crisp and has a lot of crunch. I also created a "mayo" of sorts that contains no dairy products but is still creamy and flavorful. I dare you to bring this dish to a cook out and don't tell anyone it's vegan. Your friends will go nuts for it. 
 

I N G R E D I E N T S

2 cups of red cabbage, shredded
2 cups of green cabbage, shredded
2 cups of carrots, shredded
1 1/2 cup of unsweetened almond milk
1 tablespoon of dijon mustard
1 tablespoon of nutritional yeast
2 teaspoons of apple cider vinegar
1/2 lemon, juiced

R E C I P E

-In a bowl, mix together the red cabbage, green cabbage and carrots
-In a food processor, combine the almond milk, dijon mustard, nutritional yeast, apple cider vinegar and lemon juice. Blend together to create a milky liquid
-Slowly stir the dressing into the bowl of vegetables
-Refrigerate and serve chilled


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