We received a head of cabbage in our CSA this week, and as I stared at it, wondering what to do with it, I ended up with the obvious: cole slaw. The original recipe is from Bobby Flay and all I had to do was veganize it—pretty simple. I really like the flavors in this slaw—not too tangy, but not bland like some slaws tend to be.
1 head green cabbage, finely shredded ( I think a combo of red and green would be great)
2 large carrots, finely shredded
3/4 cup Vegenaise
2 tablespoons Tofutti sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt,
Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl.