Cabbage is such a versatile veggie! I am in a cabbage phase at the moment. I have always loved coleslaw and specially during the summer. The other day when we grilled veggies, I made this wonderful coleslaw as a side dish--the cabbage head in the photo--was so big that we had coleslaw for 4 days (yum!).
1 small onion (I used a red onion)
1/3 to 1/2 c. (depending on size of cabbage) apple cider vinegar
1/3 to 1/3 c. honey
2 tablespoons vegan mayo
What to do?
Remove the upper leafs of the cabbage and discard (I compost it), cut the cabbage and place in a large bowl add the apple cider vinegar put it aside. Peel the carrots with the potato peeler add to the cabbage. Cut onion into small pieces, shock the onion by adding the onion to boiling water for 30 seconds, then run under cold water for about 1 minute. Dry onion to the cabbage combine. Add honey and mayo combine. Put in fridge for at least 1 hour before serving.