• 2 c. shredded or finely chopped cabbage
  • 1/3 c. onions, finely chopped
  • 1 small carrot, shredded
  • 1/2 Tbsp. Florida cane crystals
  • 1 tsp. fresh lemon juice
  • 1/2 c. Vegenaise


  1. In a medium mixing bowl, mix cabbage, onions and carrot together.
  2. Stir cane crystals and lemon juice into Vegenaise.
  3. Mix into cabbage mixture and serve.

* If you like, you can add diced bell peppers, and green or red onions instead of yellow or white onions.

Browse Cook(s): Melody Prettyman
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.