1In a large bowl, mix the cabbage, carrots, broccoli, tomatoes, shallots, chives, almonds, and cranberries.
2In a separate bowl, whisk together the Vegenaise (egg-free mayo), vinegar, olive oil, honey, and mustard.
3Pour the dressing over the slaw
4Toss to coat well
5Season to taste with salt and pepper
6Serve right away or refrigerate in an airtight container until ready to serve.
Recipe adapted from Simply Gluten Free Magazine. The original recipe from Simply Gluten Free does not include broccoli and grape or cherry tomatoes
I use organic ingredients and Veganaise is egg-free mayo. You can get it at most health food stores or Whole Foods.
When I'm not in the mood to chop all the veggies, I buy the organic cut and packaged cabbage mix (purple & green cabbage, shredded carrots and red onion) at Whole Foods.
Sub chopped, roasted pecans for almonds and raisins for cranberries