Not your momma's coleslaw

Yesterday you might have noticed this giant mound of deliciousness on the plate next to my curry pita. Don't remember and too lazy to scroll down and look for the picture?

I'll refresh your memory.

It looks so creamy and normal, it's hard to believe it's vegan.

But don't be mistaken. This isn't your mother's coleslaw. This is a flavorful, Asian-fusion slaw which balances out the almost sickeningly creamy vegenaise base with a tangy white rice vinegar and just the right amount of sesame oil. Add some bok choy stalks, a little fresh ginger and your run-of-the-mill coleslaw ingredients and you've got yourself a new spin on a family favorite. Even Little P couldn't resist this delicious coleslaw and its extra zip, and she doesn't even like vegenaise!

Not your momma's coleslaw
(Serves 6-8)
2 bags coleslaw mix (because I was lazy and didn't want to deal with the cabbage in head form)
1 cup shredded carrot
1 large onion diced
2 stalks bok choy
2 TBS sesame oil
3/4 cup white rice vinegar
1 cup vegenaise
2 TBS sugar
1 TBS dry mustard
1 TBS cumin

Dice veggies and toss them together in a large bowl.
Add sesame oil, vinegar, vegenaise, sugar, dry mustard and cumin. Fold ingredients until all the veggie are coated in a creamy-tangy layer.
Place in a food processor and "process" or "blend" for a few seconds (this will result in a super tiny, all the ingredients blend together) type coleslaw. (Just don't overpurify and end up with a goopy mess)!
Place in the fridge for one hour and serve.

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