Salads
Creamy Cabbage Salad – Vegan version A creamy, crunchy cabbage salad - classic coleslaw that suits barbecues, spreads of dishes and sandwiches. Vegan version: Vegan mayonnaise and Unsweetened soy yogurt.
⏱ 45 min 🍽 − 4 servings + 🌍 Israeli 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the vegan mayonnaise, unsweetened soy yogurt, vinegar, sugar, salt and black pepper until smooth.
Bowl
To assemble 2 Put the cabbage and carrot in a large bowl.
Bowl
3 Pour in the dressing and toss well.
4 Refrigerate for at least 60 minutes so the vegetables absorb the dressing.
Refrigerator 💡 Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
5 Garnish the salad: sprinkle the parsley on top and serve.
163 calories
2 g protein
10 g carbs
12 g fat
● protein 6%● carbs 26%● fat 68%
Per serving (187 g), of 4 servings
For the Salad Dressing · To assemble ·
And 117 more. All of them on the generics map: /lab/en/map/