By the Gracious Vegan
This is an adapted and veganized version of a recipe by the great Mollie Katzen. The original was from her cookbook for kids and their helpers, Salad People & More Real Recipes. This recipe works every time, and guests always want the recipe.
Makes 4 generous servings
You can prepare the vegetables in one of these two ways. You can slice and grate them by hand or with a mandolin. Or you can process each ingredient separately in a food processor using the regular blade to get a small but not pulverized texture. Put together in a large bowl.
1.5 cup (packed) shredded green cabbage
1.5 cup (packed) shredded red cabbage
1/2 small red bell pepper (or 3 red mini peppers)
1/2 small yellow bell pepper (or 3 yellow mini peppers)
1 medium carrot
1/2 cup black or golden raisins
Combine these separately for the dressing (use fork or small whisk to combine)
1/3 cup plain almond or soy yogurt, or vegan sour cream
1 Tablespoon maple syrup
1 teaspoon apple cider vinegar
1/2 teaspoon salt
Stir dressing into the slaw and either enjoy immediately or refrigerate for later.
Timing: Under 30 minutes
Nutrition: Whole-food unprocessed; WFPBNO