3 cups chopped cabbage (I usually mix both green and purple varieties for color)
1 apple sliced (I use Fuji apples) For added color, leave the skin on
½ cup shredded carrot
½ cup Vegenaise
2 tablespoons Dijon mustard (I use maple Dijon for an added sweetness or you could use spicy brown for a little kick)
1 teaspoon white vinegar
salt and pepper to taste
Mix the Vegenaise, mustard, vinegar, salt and pepper together in a small bowl. Gently toss together the cabbage, apple and carrot in a separate bowl. Pour the dressing over the cabbage mixture and toss lightly until evenly coated. Refrigerate and enjoy.