I'll refresh your memory.
It looks so creamy and normal, it's hard to believe it's vegan.
But don't be mistaken. This isn't your mother's coleslaw. This is a flavorful, Asian-fusion slaw which balances out the almost sickeningly creamy vegenaise base with a tangy white rice vinegar and just the right amount of sesame oil. Add some bok choy stalks, a little fresh ginger and your run-of-the-mill coleslaw ingredients and you've got yourself a new spin on a family favorite. Even Little P couldn't resist this delicious coleslaw and its extra zip, and she doesn't even like vegenaise!
Not your momma's coleslaw
2 bags coleslaw mix (because I was lazy and didn't want to deal with the cabbage in head form)
1 cup shredded carrot
1 large onion diced
2 stalks bok choy
2 TBS sesame oil
3/4 cup white rice vinegar
1 cup vegenaise
2 TBS sugar
1 TBS dry mustard
1 TBS cumin
Dice veggies and toss them together in a large bowl.
Add sesame oil, vinegar, vegenaise, sugar, dry mustard and cumin. Fold ingredients until all the veggie are coated in a creamy-tangy layer.
Place in a food processor and "process" or "blend" for a few seconds (this will result in a super tiny, all the ingredients blend together) type coleslaw. (Just don't overpurify and end up with a goopy mess)!
Place in the fridge for one hour and serve.