Vegan Vegetarian Cooking School

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coleslaw - vegan recipe

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

A creamy coleslaw for those hot summer days. Colorful, flavorful, and gluten free.

2 cups green cabbage
2 cups red cabbage
1 to 2 cups grated carrots
2 cups Savoy cabbage (or more green cabbage)
1/2 to 1 cup Mayo (or other)

Shred and chop cabbage.  Be sure to chop the red cabbage finely as it is not as tender.  Grate carrots and top with Mayo.  Stir well and serve.  Will keep in fridge 2 to 3 days.

Serves 4
Preparation time: 10 minutes
Ready in: 10 minutes

Nutrition (per serving): 69.4 calories; 0.3g total fat; 0mg cholesterol; 229.4mg sodium; 421.8mg potassium; 15.7g carbs; 4.1g fiber; 5.8g sugar; 5.0g protein.


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