Colorful Vegan Coleslaw

• 1 cup shredded and chopped carrots
• 1 cup shredded and chopped red cabbage
• 2 cups shredded and chopped green cabbage
• 3 heaping tbsp. Veganaise, vegan “mayo”
• 1/4 cup red wine vinegar or substitute lemon juice (your taste preference)
• 1 tsp. celery seed
• 1 tsp. garlic powder
• 20 grinds of fresh pepper (2-3 Tbsp.)
• 2 Tbsp. agave syrup or maple syrup

In a large bowl:

Add cabbage and carrots.
Add vinegar.
Toss.
Add Veganaise and agave/maple.
Toss well.
Add garlic powder and pepper.
Allow to chill in fridge for at least twenty minutes before serving.
Serve cold with fresh pepper on top.

recipe adapted from http://kblog.lunchboxbunch.com