Creado con IA
Egg and Almond Milk Coleslaw
20 min 180 kcal por ración Fácil
Ingredientes
4 Raciones
- shredded cabbage4 cups
- shredded carrots1 cup
- almond milk0,5 cup
- mayonnaise0,25 cup
- apple cider vinegar2 tablespoons
- honey1 tablespoon
- hard boiled eggs4 pieces
Preparación
- 1
In a large bowl, combine the shredded cabbage and shredded carrots.
- 2
In a separate bowl, whisk together the almond milk, mayonnaise, apple cider vinegar, and honey until smooth.
- 3
Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.
- 4
Chop the hard boiled eggs into small pieces and gently fold them into the coleslaw.
- 5
Season with salt and pepper to taste.
- 6
Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- 7
Serve cold as a side dish or enjoy on its own.
