1 C Egg -Free Mayo (such as Just Mayo brand) + more if needed if you prepfer creamier coleslaw
3 T fresh lemon juice
approx. ½ C almond milk, unsweetend and unflavored (or non-dairy milk of your choice)
1 t granulated onion powder
½ t pink himalayan salt (or sea salt)
⅛ t black pepper
Instructions
Put your shredded cabbage and carrots into a large mixing or serving bowl. Add your mayo, and then add your spices on top of the mayo. Pour the lemon juice to the mayo/spices on top and then add ¼ C of non-dairy milk. Start mixing everything together. Add more milk as needed. When the dressing has the desired consistency, cover and refrigerate in the bowl. You can serve immediately if you wish, but I like to wait at least an hour for the flavors to really mix together. Serve cold. Refrigerate for up to two days.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/easy-dairy-free-coleslaw/