Creamy Vegan Coleslaw
1/2 head of green cabbage, shredded
1 medium carrot, shredded
1T maple syrup or raw agave or raw honey
1/2c veganaise or another type prepared vegan mayonnaise
2T olive oil
1/4c apple cider vinegar
1/2t ground black pepper
Place the cabbage and carrots in a large bowl. Sprinkle 1T of salt over the cabbage/ carrot mixture. Place a plate over it and let stand for 20 minutes. or longer. You can actually let the cabbage stand overnight to initiate fermentation- which makes the cabbage easier to digest.
Remove the plate and rinse the cabbage and drain well. In a large bowl, add the cabbage and the remaining ingredients; the mayonnaise, sweetener, olive oil, apple cider vinegar and pepper, and mix until all ingredients are well incorporated. You may or may not need to salt the mixture.
Adjust the seasoning before serving.