Tangy Coleslaw (Vegan Friendly)

From our CSA box delivery but original recipe source unknown. I forgot to buy a red bell pepper for this recipe and substituted a little bit of red onion. Dark balsamic vinegar or soy sauce can replace the worcestershire sauce if desired. I considered adding caraway seeds to the salad and I'll try that new time.

• Ready In: 15 mins
• Serves: 6

Ingredients

• Dressing

• 3⁄4-1  cup mayonnaise (or non-dairy mayo)
• 1  tablespoon rice vinegar (I tested the recipe with raw apple cider vinegar) or 1  tablespoon  raw apple cider vinegar (I tested the recipe with raw apple cider vinegar)
• 1⁄4 teaspoon Worcestershire sauce (there are vegetarian Worcestershire sauces on the market-read the label)
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2  tablespoons sugar (increased from 1/4 teaspoon sugar and I used raw sugar)

• Salad

• 3  cups  shredded cabbage (sub a little bit of red cabbage for color, if desired)
• 3  cups  shredded watercress (we tested arugula) or 3  cups arugula, shredded (we tested arugula)
• 1  carrot, grated
• 4  scallions, chopped
• 1⁄2 bell pepper, seeded, membrane removed and cut into small pieces (green, red, orange, etc.)

Directions

1. In a small bowl, whisk the salad dressing ingredients together. Taste and adjust if needed.
2. Place the salad ingredients in a large serving bowl and toss with the dressing.
3. I covered the salad well and chilled in the fridge all day until dinner time.
4. Servings are estimated.