Part of my Vegan menu, detailed in the post “The Night the Master Chef Came to Supper” linked to the right
From page 91 of Down Home with the Neeley’s . To “Veganize” I replaced the mayo the recipe called for with canola oil
Ingredients
1 small head green cabbage
1 small head red cabbage
4 carrots
1 medium yellow onion
1/2 cup canola oil
1/4 cup prepared yellow mustard
2 teaspoons apple-cider vinegar
1 cup sugar (or 1/3 cup Stevia, which is what I used)
1 teaspoon black pepper
4 dashes hot sauce
Kosher salt
Cut the cabbages in quarters and remove the cores. Peel carrots and onion, and slice to fit into a food processor. Coarsely chop these vegetables and toss to combine in a large bowl.
In a medium bowl, whisk together the canola oil, mustard, vinegar, sugar, black pepper, and Tabasco. Whisk until the sugar dissolves (or combine all in the food processor until smooth and sugar is dissolved).
Toss the dressing with the cole slaw, season with salt and additional pepper to taste. Cover the slaw with plastic wrap and chill for at least 2 hours before serving.
