⅔ cup Vegenaise (I like soy-free) or good mayonnaise
3-4 Tablespoons raw apple cider vinegar
1-3 teaspoons neutral-flavored raw honey or Grade A maple syrup (I prefer 1 teaspoon)
2 teaspoons Dijon mustard
A few grinds of black pepper
8 cups thinly sliced or shredded cabbage (green or a mix of green and red)
2 large carrots, shredded
Instructions
Combine everything except cabbage and carrots in a large serving bowl.
Add the cabbage and toss well to combine. Serve immediately or refrigerate for up to one day.
Notes
you can also add a little celery seed or chopped chives to the slaw I slice the cabbage either with a knife or in my food processor with the slicing disc.
Recipe by Pamela Salzman at https://pamelasalzman.com/classic-coleslaw-recipe/