- 1 1/4 cups reduced-fat vegan mayonnaise
- 1/4 cup lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons poppy seeds
- 2 1/2 pounds green cabbage, shredded into thin 2-inch long pieces
- 1/4 pound (1 bunch) green onions, thinly sliced at an angle into long pieces
- 1 carrots, shredded
Mix together mayonnaise, lemon juice, mustard, sugar and poppy seeds until dressing is blended.
Thoroughly toss with cabbage, green onions and carrots to coat.