Coleslaw with Raw Mayo

The mayo is an adaptation of a raw mayo posted on Raw Food Talk.
1 cup of thick almond milk (I blended 1 cup almonds and 1 cup water, strained and added water to make 1 cup)
1 tbsp onion powder
1/2 tsp mustard powder
1 minced garlic clove
1 tbsp apple cider vinegar (a bit more to taste)
salt to taste

put all of the above in the blender and blend well. Then slowly drizzle in 1 cup of cold pressed olive oil. Slowly.. this is the hardest part for me. If you don’t do it slow enough you will have an oily tasting mayo.

Put in a mason jar and chill. I added more mustard powder and salt to mine. It is ok- needs some tweeking- or maybe I need to get better at SLOWLY adding in the oil!

For the slaw:
1/2 head cabbage shredded
2 carrots grated
chopped onion- to taste
2 tbsp apple cider vinegar
1.5 tbsp dijon mustard
salt and pepper to taste
a smidge of raw agave nectar if you like it sweet.

Add in enough mayo to coat the slaw but not make it goopy. Add in the cider vinegar, mustard, agave nector and salt and pepper. Stir to coat. It is yummy..