SWEET MUSTARD COLESLAW
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.
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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist
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