Lighter Coleslaw - RECIPE IN DESCRIPTION

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Lighter Coleslaw

By @theplantbasedschool

⭐️ Ingredients
4 cups (12 ounces) (360 grams) green cabbage thinly cut with a knife, mandoline slicer, or food processor
1 cup (3 ounces) (90 grams) red cabbage thinly cut with a knife, mandoline slicer, or food processor
2 carrots grated with large holes
1 handful parsley finely chopped

COLESLAW DRESSING
⅓ cup (80 grams) vegan mayo
⅓ cup (80 grams) vegan yogurt
2 tablespoons (30 grams) apple cider vinegar
1 tablespoon (15 grams) mustard
1 tablespoon (13 grams) sugar or maple syrup
1 teaspoon salt
¼ teaspoon black pepper

Shred the cabbage into thin slices. You can do so with a sharp knife, mandoline slicer, or food processor with a slicing attachment.
To a large bowl, add the cabbage, carrots grated with the large holes of a box grater, and finely chopped parsley.
Make the coleslaw dressing by whisking together ⅓ cup vegan mayo, ⅓ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon mustard, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper.
Toss cabbage with dressing and serve.