Rainbow-Raisin Coleslaw

By the Gracious Vegan

This is an adapted and veganized version of a recipe by the great Mollie Katzen. The original was from her cookbook for kids and their helpers, Salad People & More Real Recipes. This recipe works every time, and guests always want the recipe.

Makes 4 generous servings

The vegetables. You can prepare the vegetables in one of these two ways. You can slice and grate them by hand or with a mandolin. Or you can process each ingredient separately in a food processor using the regular blade to get a small but not pulverized texture. Put together in a large bowl.

• 1.5 cup (packed) shredded green cabbage

• 1.5 cup (packed) shredded red cabbage

• 1/2 small red bell pepper (or 3 red mini peppers)

• 1/2 small yellow bell pepper (or 3 yellow mini peppers)

• 1 medium carrot

Stir in:

• 1/2 cup black or golden raisins

The dressing. Combine these separately for the dressing (use fork or small whisk to combine)

• 1/3 cup vegan mayonnaise (I like my homemade Tofu-Cashew Mayonnaise, No Oil)

• 1/3 cup plain almond or soy yogurt, or vegan sour cream

• 1 Tablespoon maple syrup

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon salt

Stir dressing into the slaw and either enjoy immediately or refrigerate for later.

Timing: Under 30 minutes

Gluten-free