Using a traditional deli recipe of red and green cabbage as a base, coleslaw can be made seasonal by adding vegetables. In this batch, I added farm box vegetables: cucumbers, carrots, celery, and spring garlic.
Deli Coleslaw Recipe
My food processor did an instant job of grating the cabbage. Get the cabbage ready and salt it in a bowl. Let it sit for ten minutes before grating and adding additional vegetables and dressing.
For a large, potluck-sized jar of dressing, include 2 cups Veganaise, one cup Apple Cider Vinegar, and 1 cup sugar. Add the dressing and let the slaw sit overnight in the fridge to absorb the flavors.
It is surprising how easy this salad is to make. It makes a great picnic salad or potluck salad to share. This batch was made for the Easter meal potluck this year. 🐇