Cranberry Walnut Cabbage Slaw

1/3 cup Veganaise-with Grape seed Oil
2 Tablespoons sweet pickle relish
1 Tablespoon Agave Nectar or honey
1 Tablespoon Honey Mustard
2 Tablespoons Apple Cider Vinegar
5 cups shredded red cabbage
1/2 cups chopped walnuts
1 small onion-chopped
2-3 stalks celery, chopped
1 can, drained pineapple chunks-drained
1 small red pepper, chopped
1 cup dried cranberries
Lots of freshly ground black pepper

Directions:
1-In small glass like container, put the cranberries, cover with white wine and leave
rehydrate for at least 30 minutes.
2-In a large mixing bowl. combine cabbage walnuts celery, onions,red pepper and
cranberries.
3-In a small bowl, stir together vegannaise, pickle relish, sweetener mustard, apple
cider vinegar and pepper. Mix together, add to cabbage mixture. Fold all together.
4-Fold in drained pineapple.

Comments from Verna's s Test Kitchen:

1-I used white wine as I had it on hand. water would work also to rehydrate the cranberries

.
2-If you are using wine, be sure to use drinking wine not cooking wine to rehydrate the cranberries.

3-Oh how did I get that cute little pile of coleslaw! I used a measuring cup, filled it full and tipped it upside down on the plate. Could use and ice cream scoop also.

Enjoy!!!!