Vegan Creamy Cole Slaw

Coleslaw doesn't exactly come to mind for a December side dish, but I had a couple heads of organic cabbage I needed to use up today so here's my twist on  Bobby Flay's Creamy Cole Slaw. 

• 1 small head organic green cabbage, finely shredded
• 1/2 head organic purple cabbage, finely shredded 
• 1 bunch green onions, sliced vertically
• 2 large organic carrots, shredded
• 3/4 cup Vegenaise mayonnaise
• 2 tablespoons sour cream
• 1 packet Stevia or other sweetner
• 2 tablespoons rice vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• freshly ground pepper (I like to use grill seasoning in place of black pepper such as McCormick Montreal Seasoning)
• 1/4 teaspoon red pepper flakes (optional)

Directions

Combine the shredded cabbage, carrots, and green onions in a large bowl. Whisk together the Vegenaise, sour cream, Stevia, vinegar, mustard, celery salt, and pepper in a medium bowl. Add to the cabbage mixture. Mix well to combine and taste for seasoning; add more spice if desired. Between the salt in the Vegenaise and the celery salt, I didn't need to add any more salt for our taste.

I served this with braised tempeh for lunch today.  My husband isn't a big cole slaw fan, but he ended up eating two servings. I imagine it will taste even better tomorrow after it's had time to marinate.