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Creamy coleslaw

From Farm Where Life is Good

<p>Coleslaw is easy to make even if you don&#8217;t follow the recipes to the letter. The creamy, sweet, tangy, crunch can be a traditional side-salad, a southern traditional hot sandwich topper or a quick lunch meal on the go.</p>
Source: An amalgamation (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 cup Veganaise or Nayonaise
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar
2 Tbsp maple syrup or sugar
1 Tbsp celery seed, grind a bit in a mortar and pestle to soften seeds
1 small onion or shallot, minced
1/2 tsp sea salt
1 # shredded cabbage
1 pepper, sweet (bell, banana, paprika), fine slice or chop
1 cup red cabbage (optional), shredded
1 carrot, grated (optional)
Other optionals: celeriac (shredded), daikon radish (1 cup shredded)

Step by Step Instructions
  1. Whisk first 7 ingredients together. Fold into shredded veggies. Season with salt and pepper as needed.