Extra-Wet No-Salt Coleslaw
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Ingredients
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**Vegetables**

- 600g green cabbage (1 small head), finely shredded
- 300g purple cabbage (1/2 small head), finely shredded
- 200g carrots (2 medium), grated
- 100g red onion (1 small), very thinly sliced

**Extra-Wet Vinaigrette Dressing**

- 200ml olive oil
- 160ml sherry vinegar
- 45ml lemon juice
- 45g (3 tablespoons) nutritional yeast
- 15g (1 tablespoon) ground mustard powder
- 15g (1 tablespoon) celery seeds
- 3/4 teaspoon garlic powder (optional)
- Fresh ground black pepper to taste (start with 1-1.5 teaspoons)

Method
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**Vegetable Preparation**

1. Slice onion very thinly, soak 10-15 minutes, drain
2. Shred cabbage finely
3. Salt-free moisture removal: let cabbage stand 30 minutes in colander
4. Grate carrots

**Dressing**

1. Combine all liquid and dry ingredients in jar
2. Shake vigorously
3. Let stand 5 minutes
4. Shake again before using

**Assembly**

1. Combine all vegetables in extra-large bowl
2. Pour 2/3 of dressing over vegetables initially
3. Toss thoroughly, let rest 15 minutes
4. Add remaining dressing
5. Toss again before serving

Notes
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- Keeps in airtight container for up to 3 days
- Store in container with extra depth to accommodate liquid
- Vegetables will continue to release liquid over time