- 2 cups ready-to-use coleslaw mix
- ½ cup egg substitute
- ½ teaspoon white pepper
- 1 teaspoon low-sodium soy sauce
- Coat a 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
- In a large bowl stir together coleslaw, egg substitute, white pepper and soy sauce.
- Pour batter into pan. Cook, covered, until set and browned, about 4 minutes. Flip and cook, uncovered, about 2 minutes. Keep warm until serving time. Cut into 4 wedges.