Prep: 5 Chill: 30 minutes
I usually have a batch of Creamy Dill Tofu Dip in my refrigerator (recipe here at McDougall Mobile Cookbook) because my grandsons love it with broccoli and Brussels sprouts. So this coleslaw is really quick to put together and it is delicious on top of the BBQ Pulled Jackfruit.
- 4 cups green cabbage, shredded
- 1/2-3/4 cup Creamy Dill Tofu Dip
Place the cabbage in a large bowl and pour the tofu dip over the top. Toss well to mix. Cover and refrigerate for 30 minutes.
Hints: Buy shredded cabbage in bags to save even more time. For my Creamy Dill Tofu Dip, I use 1 package Creamy Dill Dip by Simply Organics mixed into 3 cups Tofu Sour Cream.