Basic But Beautiful Coleslaw
I use to make coleslaw a lot before I switched to a plant based diet. I love cabbage, especially beautiful purple cabbage but mayo can add up pretty fast money wise and I didn't have a good source of vegan mayo back then. Coleslaw is suppose to be cheap. Thus I was forced to learn about vinegar based coleslaw which happens to be different but also great in its own right and much cheaper than mayo. It's nice and crisp and fresh. Here is a super simple recipe that just happens to be vegan.
P.S. Weird discovery: coleslaw tastes awesome mixed with hummus in case you are feeling adventerous.
What You Need:
2-3 cups of shredded cabbage (I use purple and a little green for prettiness).
1 tbsp vinegar
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
Optional: 5-6 big ol' basil leaves if you have some in the garden, chopped.
What To Do:
Add cabbage to bowl then add all the other ingredients.
Done! If it doesn't taste as bright as you like, add a bit more lemon juice.