Ingredients

• 1 pound green cabbage, shredded
• 8 ounce red cabbage, shredded
• 3 carrots, shredded or julienned
• 1 Granny Smith apple, shredded or thinly sliced
• 1 tablespoon fresh ginger, minced
• 0.5 cup vegan mayonnaise
• 3 tablespoon rice vinegar
• 2 teaspoon agave nectar
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 2 tablespoon fresh cilantro, chopped

Steps

1. Wash and peel the green and red cabbage. Using a sharp chef's knife or mandoline, thinly shred both cabbages into a large mixing bowl.
2. Peel the carrots and shred or julienne them into the same bowl with the cabbage.
3. Core the Granny Smith apple and shred or thinly slice it directly into the cabbage mixture. Toss gently to combine and prevent the apple from browning.
4. Peel and mince the fresh ginger into small, fine pieces.
5. In a small bowl, whisk together the vegan mayonnaise, rice vinegar, agave nectar, minced ginger, sea salt, black pepper, and cayenne pepper (if using) until smooth and well combined.
6. Pour the dressing over the cabbage and vegetable mixture.
7. Toss everything thoroughly until all the shredded vegetables are evenly coated with the creamy dressing. Ensure no dry cabbage remains at the bottom of the bowl.
8. Taste and adjust seasonings—add more salt, pepper, or rice vinegar if needed.
9. Transfer the coleslaw to a serving dish or bowl. Garnish with fresh chopped cilantro just before serving.