Shredded cabbage tossed with a creamy sweet mustard dressing!

Makes 3/4 cup dressing, serves 6-8

2 T. sugar

1/4 c. prepared yellow mustard

1/4 c. olive oil (mild flavored)

1/4 c. nondairy liquid creamer

several dashes black pepper

salt to taste

small green cabbage, cored and sliced into very thin strips

In small mixing bowl combine sugar and mustard. Stir briskly with fork till blended. Add nondairy creamer and pepper; stir again till creamy and smooth. Salt to taste.

Place cabbage in large bowl. Drizzle dressing over, toss to evenly coat and serve.

Notes: This coleslaw goes especially well with baked bean recipes.

To save time, prepare cabbage and dressing ahead of time, but keep separate till ready to serve.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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