Here’s an easy vegan version on this classic salad recipe that serves as a great side any time of the year.
- Servings: 4
- Serving Size: 1 C
- Cuisine Type: American
- Recipe Type: Salads
For the dressing:
- 1/4 C Sour cream (non-dairy)
- 2 T Vegenaise (mayo substitute)
- 1 Garlic clove (minced)
- 1/2 t Celery seed
- 1/4 t Seasoned salt
- 1/4 t Mustard (dry)
- 1/4 t Chervil leaves (dried)
- 1/4 t Paprika
- 1/4 t Dill weed (dried)
- 1/4 t Black pepper
For the salad:
- 3 C Cabbage (green / shredded)
- 1/3 C Carrots (shredded)
- 2 T Yellow onions (diced)
