Vegan Coleslaw

6 to 8 Servings 

Ingredients:

• 1 Medium Head of Purple Cabbage
• 1 Medium Bunch of Lettuce (I used Butter Lettuce; any will do)
• 3 Large Carrots (Grated)
• 1.5 Cup of Veganiase
• 3 Tablespoons Apple Cider Vinegar
• 1 Lemon (Freshly Squeezed)
• 4 Green Onions
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Celery Seeds
• 2 Tablespoons Mustard Seeds
• Salt and Pepper to Taste

1. Slice you cabbage in half and then in quarters (making 4 wedges), place face down and thinly slice the cabbage into thin slices about 3 inches long. Do the same for the lettuce.
2. Chop up the green onion.
3. In a medium to large bowl add cabbage, lettuce and grated carrots and green onion; mix well.
4. Add veganaise, apple cider vinegar, lemon juice, mustard, celery seeds, mustard seeds and salt and pepper to taste; mix well.
5. Cover and let it sit in the fridge for 20 minutes before serving to allow all the flavors to absorb into the cabbage and lettuce.