In a separate bowl, whisk mustard, mayo, milk and poppy seeds; then toss with vegetables. Eat immediately, or for more flavor, allow the cabbage mixture to marinate in the dressing for a few hours or overnight.
Homemade Egg-free Mayo:
3 Tablespoons of fresh lemon juice
2 Tablespoons of apple cider vinegar
1 teaspoon of ground mustard
1 teaspoon of sea salt
1/2 cup of olive oil
1/2 cup of solid coconut oil
Preparation for mayo:
Mix all ingredients except coconut oil in a food processor. Once this is mixed evenly, add coconut oil and pulse several times until of an even consistency.
Refrigerate to let mayo thicken or use in coleslaw above.
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