I’ve had this recipe in mind for a couple of weeks since we received a red cabbage from Green Buffalo Food. Every time I opened the fridge, it would remind me that I have to make something with it, and soon. Even after two weeks (and being organic) I was shocked that it was still in great condition. Whew!
INGREDIENTS:
Slaw:
1 red cabbage, sliced, then chopped
1 bell pepper, any variety, sliced thin
6-8 green onions, sliced
Dressing:
1/2 C Vegenaise
3 Tbs Tofutti sour cream
1 Tbs nutritional yeast
1 Tbs balsamic vinegar
1/2 tsp truffle oil
1/2 tsp celery salt
1/4 tsp dry mustard
1/8 black pepper
1 Tbs water
DIRECTIONS:
In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!
- Slaw:
- 1 red cabbage, sliced, then chopped
- 1 bell pepper, any variety, sliced thin
- 6-8 green onions, sliced
- Dressing:
- ½ C Vegenaise
- 3 Tbs Tofutti sour cream
- 1 Tbs nutritional yeast
- 1 Tbs balsamic vinegar
- ½ tsp truffle oil
- ½ tsp celery salt
- ¼ tsp dry mustard
- ⅛ black pepper
- 1 Tbs water
- In a large bowl, combine the cabbage, bell pepper, and green onions. In a smaller bowl, whisk together all of the dressing ingredients. Pour the dressing over the cabbage mixture and coat well. Enjoy!
