Vegan coleslaw

Perfect side to bring to a barbecue or have with a vegan pulled-pork sandwich. Simple and easy to make five minutes beforehand.

Ingredients

6 cups (combined) shredded green cabbage, purple cabbage and carrot

2/3 cup vegan mayo (I love Chosen Foods avocado mayo)

1 tablespoon apple cider vinegar

2 tablespoons sugar or monk fruit sweetener

1 teaspoon dried celery seed seasoning

1 tablespoon dijon mustard

Pink salt and pepper, to taste

Instructions

Combine all ingredients for sauce in a bowl, whisk together and adjust flavor to taste.

Add to shredded cabbage and carrot mix, fold together well.

Refrigerate for at least five minutes until you need to serve. The longer you let it marinate, the better.

Keep leftovers refrigerated.