With our new and improved Mayu dip & dressing hitting store shelves, let’s celebrate by sharing the simplest possible way to incorporate it in to a dish (aside from just using it as a spread or dip, which I would of course recommend). This is a savory slaw (no sugar!) using a few simple ingredients. Mayu itself already contains both apple cider vinegar and mustard, but a bit more of each is added here to give the overall slaw more punch without compromising the crispness of the veggies. Use the prepared coleslaw on our BBQ Tofuwich!
Ingredients
- 1/4 head Green cabbage
- 1/4 head Red cabbage
- 2 Carrots
- 4 - 6 ounce Mayu dressing
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
*For a crisper slaw use only 4oz of Mayu. If you prefer it to be wetter and a tad more flavorful then use about 6oz of Mayu.
Directions
- Wash cabbages and carrots.
- Quarter your red cabbage and remove the core stem from one quarter. Do the same for green cabbage.
- Shave the carrots and chop off the ends.
- If you have a food processor, congratulations. You can shred your veg in a few seconds. If not, chop the cabbage in to thin strands and grate the carrots with a cheese grater.
- Add all other ingredients and mix well. Enjoy!