Here’s an easy vegan version on this classic salad recipe.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 110 | 0mg | 1g | 9g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.1 | Water saved (gallons) [animal consumption only] |
 |
.37 | Manure (pounds) not deposited into the environment |
 |
.4 | Grains / feed (pounds) not consumed by animals |
 |
.9 | Methane (gallons) not created by animals |
 |
11.0 | CO2 (pounds) not released into the atmosphere |
 |
.0005 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
Ingredients
For the dressing:
- 1/4 C sour cream (non-dairy)
- 2 Tbsp mayonnaise (eggless)
- 1 garlic clove (minced)
- 1/2 tsp celery seed
- 1/4 tsp seasoned salt
- 1/4 tsp mustard (dry)
- 1/4 tsp chervil leaves (dried)
- 1/4 tsp paprika
- 1/4 tsp dill weed (dried)
- 1/4 tsp black pepper
For the salad:
- 3 C cabbage (green) (shredded)
- 1/3 C carrots (shredded)
- 2 Tbsp yellow onions (diced)
Ingredients
For the dressing:
For the salad:
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a small bowl, combine the dressing ingredients.
- In a large bowl, combine the cabbage, carrots and onion.
- Add the dressing to the vegetables and toss until well coated.
Recipe Notes
Sprinkle with additional paprika and dill weed, if desired.
Store covered in the refrigerator for up to one week.
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