• Kim Campbell


This crunchy cabbage and carrot salad is made with delicious Tofu Cashew Mayonnaise. Coleslaw is great all by itself, but we love topping our sandwiches and veggie burgers for some added crunch and flavor.

Prep Time: 15 minutes

Cook Time: 0 minutes

Yields: 6 servings


6 cups shredded green cabbage

1 carrot, shredded

1/2 cup sliced green onion

1 red or orange bell pepper, seeded and diced medium

1/2 cup Tofu Cashew Mayonnaise

1/4 teaspoon smoked paprika

1/2 teaspoon black pepper

1 teaspoon celery seed

1 teaspoon onion powder

2 tablespoons white vinegar

2 tablespoons maple syrup

Sea Salt to taste


  1. In a large bowl, combine the cabbage, carrot, green onion, and bell pepper.

  2. Add the mayonnaise, seasonings, vinegar, and maple syrup and toss thoroughly to coat the vegetables with the sauce mixture until well combined.

  3. Chill in the refrigerator before serving.

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