8 ounces white cabbage, shredded
8 ounces purple cabbage, shredded
1 carrot, peeled, shredded
1 cup mayonnaise or veganaise (See Below)
1 tsp dry mustard
2 Tbsp raw apple cider vinegar
1 tsp salt
2 ½ tsp raw honey
½ tsp celery salt
Put cabbage in a large bowl. Combine all other ingredients, then mix into cabbage, stirring to coat the cabbage. Refrigerate several hours or overnight before serving.
I have substituted broccoli, more carrots, etc. for one or more parts of cabbage.
Also, to make
1 package (12.3 oz) soft tofu, ½ tsp mustard powder, 1 Tbsp lemon juice, ½ Tbsp vinegar, 1 tsp sugar or honey in food processor or blender
Or to make mayonnaise:
1 egg and 1 egg yolk at room temperature, ½ tsp salt, 1 ½ Tbsp vinegar in blender for 30 seconds, then drizzle in slowly while running the blender up to ¾ cup oil over the course of about 2 minutes. It should be thick and creamy. Voila.
Shared by a CSA Member!