Healthy Vegan Coleslaw

• 1 small head of cabbage
• 1/2 cup fat free vegan mayonnaise (I use nayonaise)
• 1 tablespoon apple cider vinegar
• 1 tablespoon mustard (can use dijon)
• 1 tablespoon Splenda granular
• 1/8 teaspoon pepper, at least
• 1 dash salt

1. Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
2. In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
3. Pour dressing over the shredded cabbage and mix well.
4. Let it sit for a few hours at least to really let the flavors come through, although it will still be good without resting for a while :)
5. Sometimes I throw in a couple small zucchini with the cabbage in the processor for extra oomph -- if you do that, either increase the amount of dressing, or use half the head of cabbage.
6. Hope you enjoy!

head of cabbage, mayonnaise, apple cider vinegar, splenda, pepper, salt

Taken from www.food.com/recipe/healthy-vegan-coleslaw-246758 (may not work)