We have an egg allergy in the house, so traditional mayonnaise is not something we use. I stumbled upon Vegenaise a while back, and adapted my coleslaw recipe to use this product instead of regular mayonnaise, and the results were great! Here is the recipe that I used – you won’t be disappointed.
*You can find Vegenaise in the refrigerated section..some stores carry it and some don’t. We buy it at the Real Canadian Superstore, and it’s in the Natural Foods refrigerated case with the organic milk, etc.
The first step is to shred the coleslaw. I used green cabbage, but you could use red, or a mix of both. I shredded about 1/3 of a head, using my box grater.
Peel a carrot, and shred that using the grater as well, and then mix them together.
For the dressing, salt and pepper it to taste (I used about 1/2 tsp of salt, and 1/4 tsp of pepper), then add 2 tbsp of apple cider vinegar, 2 tbsp of sugar (some people like it much sweeter, but I don’t like it super sweet. Try it with the amount above, then you can adjust if you like. Then add 2 big dollops of Vegenaise (about 1/4 cup), and mix together. For best results, let it sit for a couple of hours to ‘blend’, but you can eat it right away if you like.