Oh my, this isn't just a delicious recipe, it's a beautiful one. Shirley knew that many coleslaw recipes call for lots of sugar but this one doesn’t need it. Shirley served it in barbecued sandwiches. As Shirley said, "This is similar to what my mother used to make when I was a kid. It was good then and even better now. It is a refreshing salad." Maybe the weather is going to break down here in Texas, finally, but we'll still need refreshing food. So why not triple the recipe, as I did for this photo!
Serves 6 - 8
6 - 8 cups shredded green cabbage (approximately)
1 cup shredded carrots (approximately)
1 large organic red apple, diced
1/4 cup dried cherries or golden raisins or both
4 green onions, thinly sliced
1 cup vegan mayonnaise such as Vegenaise
1 tablespoon fresh lemon juice or apple cider vinegar
2 tablespoons vegan sugar
1 teaspoon dry tarragon flakes
1/4 teaspoon salt
1. In a large salad bowl, combine cabbage, carrots, apples, cherries and onions.
2. In a smaller bowl, whisk together tofu salad dressing, vinegar, sugar, tarragon and salt. Pour dressing over cabbage mixture and toss. Chill before serving, if possible.