This version of coleslaw is a lighter version from your standard coleslaw. It is a great combination of flavors especially good paired with BBQ food or a fish dish.
4 Cups finely shredded Napa Cabbage
¼ Cup shredded Carrot
2 Scallions thinly sliced
¼ Cup pale, inner Celery stalk, thinly sliced
¼ Cup Mayonnaise (see our non-dairy recipe)
1 tsp grated fresh Ginger, peeling removed
2 Tbsp White Wine Vinegar
1 tsp Coconut Aminos
1 tsp Honey
1. Combine the cabbage, carrot, scallions and celery in a salad bowl.
2. In a jar with a tight fitting lid, combing the mayonnaise, ginger, vinegar, coconut aminos and honey. Shake well until mixture is thoroughly combined.
3. Pour the dressing over the vegetable, toss and serve.
Option: double the dressing if you prefer heavier rather than lighter.
In a blender, put one whole egg, 1 tsp. lemon juice, and ¼ tsp. powdered mustard. Blend for about 15 seconds. With blender continuing to run, slowly pour in 1 cup of olive oil. Store mayonnaise in refrigerator for up to one week.