Extra-Wet No-Salt Coleslaw

Ingredients

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

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

  • 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