2tablespoonsvegan mayo(use a low-fat one like my Tofu-Cashew Mayo)
1 1/2tablespooncider vinegar
1 1/2teaspoonagave nectar
1/4-1/2teaspoondill weed, caraway seed, or celery seed
1/8teaspoonfreshly ground black pepper
1/2teaspoonsalt(or to taste)
Remove the hard core from the cabbage quarters. Shred each quarter using the slicing or shredding disk of a food processor or shred thinly by hand. Place into a large bowl. Shred carrot and add to cabbage.
Combine remaining ingredients and whisk well. Pour over cabbage and toss to coat. Best if allowed to chill for at least 30 minutes but can be eaten right away.
Nutritional info will vary depending on type of mayo and yogurt used. This analysis used Nayonaise and Wildwood plain soy yogurt.