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Red. Cabbage. Slaw.

If you were, in theory, going to your sister’s house for Labor Day, you’d think bringing red cabbage coleslaw would be failproof. You might especially think this if you had discussed and had said menu approved over the phone. But alas, things change when the host decides to not grill out in lieu of finding cheap buffalo wings at Publix (good thing I was prepared with my own veggie dogs). Originally, the red cabbage slaw was an integral part of the Labor Day sandwich–you pile it on top of your respective protein. All I can say is it’s a good thing I have a nice neighbor to give my excess of leftovers to.

The Recipe

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1 red cabbage

2 carrots

1/4 cup veganise or mayo

2 tbsp. milk or soymilk

1 tbsp. lemon juice

dash prepared mustard

dash apple cider vinegar

pinch mustard powder

pinch white pepper

pinch black pepper

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Shred/grate the carrots and cabbage into thin slivers (I found myself using a knife on the cabbage to save time). Mix the remaining ingredients in a separate small bowl, taste to make sure you don’t need more lemon juice, and then toss with the cabbage-carrot mix. Then eat the mixture on all sandwiches as if it were ketchup. Hope everyone had a happy Labor Day–and don’t forget your red cabbage coleslaw next year.

Rinse and drain well before eating.

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