Cole Slaw is another classic side that can be made totally vegan and delicious! Cole Slaw is an exercise in balance; creamy and crunchy, tangy and sweet, salty and spicy. Here I use apricot preserves to add flavor and sweetness. The bell peppers add a nice crunch. A word of warning: this recipe makes a large batch — great for a group. If you are having a smaller gathering, I would recommend halving the recipe.

Vegan Cole Slaw

Ingredients:

• Medium head of cabbage, shredded
• 2 large carrots, shredded
• 1 medium onion, minced
• 1 red pepper, cut into 1 inch by 1/8 inch strips
• 1 green pepper, cut into 1 inch by 1/8 inch strips
• 1 cup Vegenaise (my favorite vegan mayo substitute)
• 3/4 cup apricot preserves (I recommend St. Dalfour 100% Fruit)
• Juice of one small lemon
• 1/4 cup white vinegar
• 2 teaspoons red wine vinegar
• ½ teaspoon ground ginger
• 2 teaspoons dry mustard powder
• 1 teaspoon salt
• 1 teaspoon celery salt
• Pepper to taste

Instructions:

1. Prepare cabbage, carrots, onion, and red and green peppers and toss in a large bowl.
2. In a small bowl, mix Veganaise, apricot preserves, lemon juice, white vinegar, red wine vinegar, ground ginger, dry mustard powder, salt, and celery salt until well incorporated.
3. Add pepper to taste.
4. Mix vegetables and dressing until well incorporated.
5. This salad is ready to eat, but the longer it sits, the more the flavors develop. I recommend leaving this salad out on the counter for 2-3 hours before serving.
6. Enjoy!