Healthy Vegan Coleslaw - cooking recipe

Ingredients

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

Preparation

Process the cabbage in a food processor or chopper (grate if you like a thicker coleslaw).
In a bowl, mix together the nayonnaise, apple cider vinegar, mustard, Splenda, salt and pepper.
Pour dressing over the shredded cabbage and mix well.
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 :)
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.
Hope you enjoy!