I love coleslaw. Love it.
Come May 1st, our weekly dinners contain lots of vegetable burgers, grilled vegetables, and coleslaw.
It’s one of the foods that BL won’t let me compromise on. There are certain things that I have to make correct, and can’t experiment much with. He let’s me add curry to our ketchup, cumin to our hummus, but I have very little leeway with traditional coleslaw.
While I might not change up his favorite side dish, it doesn’t mean I won’t take a few shortcuts now and then.
A few weeks ago I made these awesome BBQ tempeh sandwiches and right before we sat down, decided that we needed some coleslaw and baked beans to go with it.
Trust me when I say this is the easiest coleslaw you will ever make. If you’ve got 5 minutes, you’ve got coleslaw. I let this sit for 20 minutes and it was great, go longer and it will taste even better.
1/3 cup vegan egg-free mayonnaise thinned with 1 tbsp. milk
3 tbsp white vinegar
1/2 tbsp sugar
1 head green cabbage, sliced
3 carrots, grated