Servings: 12

4 cups cabbage, shredded
1/4 cup carrot, grated
1/3 cup low-fat vegan mayonaise (store bought or home made)
2 Tablespoons lemon juice
2 Tablespoons green onion, finely minced
1 Tablespoon cane juice crystals or sugar
1/4 teaspoon salt or to taste

1. Combine cabbage and carrots in a large bowl.
2. Mix together remaining ingredients in a medium bowl.
3. Pour over cabbage mixture and mix well.
4. Refrigerate for two to four fours and serve.

Tip: This is a great place to use your food processor. Use it to shred the cabbage and carrot. Shortcut: A bag of pre-cut slaw mix makes this recipe extra quick and easy to put together.