I like to let this sit in the fridge overnight. Also, I adjust this to taste, and sometimes, I have to add more of something after tasting this the next day. Please use your discretion.
My favorite way to eat this is in a bowl as shown, or on this Jacked Up Pulled "Pork", which is pretty much the best thing ever.
- 1 large head cabbage
- 1 large carrot
- 1/4 cup minced onion
- 2/3 cup vegan mayo
- 1/3 cup cane sugar or agave nectar
- 1/2 cup almond or soy milk
- 3 Tbs white vinegar
- 1 tsp salt
- 1/4 tsp pepper
Cut the cabbage into chunks then chop up the cabbage in a food processor until desired size. I like mine small like rice.
With a food processor attachment or by hand, shred the carrot.
In a large bowl, whisk together the remaining ingredients until blended. Add in the cabbage and carrot and toss to coat.
Refrigerate at least 3 hours, or better yet, overnight, stirring and tossing every few hours.