Month: October 2025

By The Vegucator — Dawn Hilton-Williams Serves up to 12 (½-cup servings) INGREDIENTS 2 large heads or 8 cups purple cabbage, cored & thinly sliced 2½ cups carrots, grated or shredded 1–1½ large red onion, thinly sliced 1 cup Italian flat-leaf parsley, chopped 2 TBSP lemon juice (optional) DRESSING ⅔ cup dried cranberries, reconstituted and rough chopped (see pro tips) ¾ cup vegan mayonnaise 1½ TBSP stone Dijon mustard 1 TBSP grapeseed oil (optional) 1½ tsp salt (or to taste) 1 TBSP ground black pepper EQUIPMENT NEEDEDMixing bowls, spatulas, chef’s knife, cutting board, food processor, box grater, small lidded pot METHOD Place prepared purple cabbage, carrots, flat-leaf parsley, and onions into a large mixing bowl and fold to combine.…