This recipe is a bit of a splurge, since even Plant-Based mayo isn’t exactly healthy, but it sure is tasty!
Ingredients are VERY flexible; there’s no exact measuring here! It’s all “to taste”. It’s hard to go wrong!
This recipe is great in my BBQ Black Bean Burritos (omit Guac), or in a sandwich of BBQ baked tofu strips + Pickle.
Quick Slaw - VegWithMandy.com
Serves 3-4
To a medium sized bowl, Add:
- 3-4 dollops Plant-Based Mayo (such as Vegenaise or Hellman’s plant-based version)
- Juice of 1/2 - 1 full lime, fresh squeezed
- Splashes of Apple Cider Vinegar
- Salt, to taste
- ~1 tsp of Maple Syrup
Then, add, handfuls of:
- Coleslaw mix (*see Variation), and Stir together
Optionally add:
- Peeled, grated Pink Lady apple (For more crunch and sweetness)
- Garlic powder, to taste
- Cilantro, fresh or dried, to taste
*Variation: Omit Coleslaw/cabbage. When using this for my BBQ Black Bean Burritos, use chopped Romaine and add the Quick Slaw liquid on top. I wouldn’t mix all at once, to avoid lettuce getting soggy.
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