The Tangy Coleslaw

I Made this coleslaw as an experiment. I tried to think of a way to use some leftover red cabbage I grated for my sauerkraut and filled a jar of already, into a salad or some kind of dip. I have decided that potatoes goes good with coleslaw and I love potatoes anytime. So made this slaw out of what I thought would work. Believe it, it really worked!

What you need..

• 1/2 of a medium size red cabbage grated (because the color is amazing, you can use white cabbage)

• 1/2 cup Almond Yoghurt. I’m not sure how coconut yoghurt would taste, but you could give it a try.

• 1 tbs Vegan Mayonnaise

• 1 tsp Mustard

• 1/4 Lemon juice

• Crack of Pepper

• Salt to taste

• 1 chopped spring onion for garnish

How to make it?

Well, not very hard. Mix it all except the spring onions, store it in the fridge for at least 1 hour. Before serving, add the chopped spring onions and enjoy with potatoes, corn, burger, or on top of salad.