When I was a kid, I loved going to the deli just for the coleslaw. Each deli had a different formula but my favorite was the sweet slaw served at Epstein’s. The heirloom cabbage from CSA Week #6 is sweet and perfect for my sweet deli-style coleslaw! But use any cabbage you have – white, purple, etc. – and add carrots if you feel like mixing it up.
Adjust the dressing if you have a bigger cabbage! And p.s., the longer it sits, the better it tastes.
1 head Early Jersey Wakefield heirloom cabbage, an average sized cabbage
1/4 cup vegan mayo
1 tablespoon coconut sugar
1 tablespoon white vinegar
1/2 teaspoon salt
In a small container that has a top, mix the dressing ingredients. Shred the cabbage as thinly as possible. Drop the cabbage into the container and seal it. Shake it around. Refrigerate for several hours. Enjoy!