Undo It!: How Simple Lifestyle Changes Can Reverse Most Chronic Diseases

by Dean Ornish

Coleslaw No, this isn’t your grammy’s coleslaw—it’s still yummy, but a whole lot healthier. We’ve slashed the fat and enhanced the nutrition by using deliciously creamy vegan mayo. A must-have at your next summer’s day picnic! Serves: 6 Serving Size: 1 cup Prep Time: 30 minutes Cook Time: N/A Ready Time: 30 minutes ½ cup Vegan Mayo (this page) 2 tablespoons champagne vinegar (see Chef’s Notes) 1½ tablespoons pure maple syrup 1 teaspoon freshly squeezed lemon juice 1 teaspoon celery seed 6 cups shredded cabbage (preferably a mix of green and purple) 1 medium to large carrot, peeled and shredded ⅓ cup chopped scallions ¼ teaspoon fine sea salt ¼ teaspoon freshly ground black pepper Combine mayo with vinegar, maple syrup, lemon juice, and celery seed in a large bowl. Add the cabbage, carrot, and scallions. Season with salt and pepper. Mix well and serve at once, or chill before serving. Chef’s Notes The coleslaw can made 1 day in advance and refrigerated. If you don’t have champagne vinegar on hand, apple cider vinegar would make a fine substitute.