Cole slaw feels like such a traditional summer side dish, but packed with mayo and sour cream, it’s been off my menu for years.
Last night, I decided to try my hand at a vegan version, and I must admit it worked! It will be a repeat performer for sure.
12 oz. shredded cabbage
1.5 TBSP vegan mayonnaise (I used Chosen avocado oil)
1/2 a single serving container of Kite Hill non-dairy Greek 🇬🇷 style yogurt
1.5 TBSP distilled white vinegar
3/4 TBSP organic coconut sugar (you could use regular or light brown)
2 TBSP fresh dill
Season with salt, sesame seeds or chopped scallions to taste
Warm 2 Siete chickpea tortillas. Top them with a generous helping of the slaw, some thin slices of extra firm tofu and a 1/4 of chopped fresh pineapple. Just wrap and enjoy!