This is a good one for summer. Can be eaten on the day it is made or refrigerated and eaten the next day, if you like the cabbage to be softer. This recipe comes from “Big Vegan” by Robin Asbell. I have altered it a little to include parsley and more carrot.
What you will need:
½ green cabbage
½ red cabbage
2 handfuls chopped fresh parsley
½ cup vegan mayonnaise (I used Plamil’s EggFree Mayonnaise which is also dairy free. You can find at PAWS or in some health food or organics shops.)
1 tbsp Dijon mustard
1 tbsp agave syrup (again, you can find this in organics or health food shops)
½ tsp salt
If you have a food processor, with a slicing disk, slice both the red and green cabbage very thinly. If not, just do it by hand.
In a large bowl, combine the mayonnaise, syrup, mustard, and salt. Add cabbage, carrots and chopped parsley. Toss to coat.