Another salad? This is unheard of! Coleslaw isn’t really a proper salad though, is it? I mean, it doesn’t even have lettuce in it…
If you’ve ever wanted to make a creamy yet cholesterol free vegan coleslaw then let me show you how. Raw cabbage is really, really good for you, and this recipe has two kinds of the stuff in it – plus carrots! Therefore it must be a healthy salad. Let’s not think about the mayo bit, shall we? Good.
I’m yet to try my hand at making vegan mayo from scratch, but when I do you’ll be the first to know. For the time being, I’ll be using the (delicious) pre-made stuff for recipes. This coleslaw is great in summer if you’re after a crunchy, light side salad with your vegan nuggets (like these ones!) or something to add a bit of zing to your vegan burgers/baguettes.
Coleslaw is best eaten immediately, but can be stored in the fridge for up to 24 hours and still tastes delicious. Give it a go and let me know what you think.
1/2 head of purple cabbage, thinly sliced
1 small green cabbage, thinly sliced
1 large (or two medium sized) carrots, grated
1/4 cup of red wine vinegar
3 Tbsp vegan mayo (I use Granovita mayonnaise which you can find at Holland and Barrett, Tesco and Ocado – this stuff is also gluten free)
1 tsp garlic powder/granules
2 Tbsp agave
1 tsp cracked pepper (more or less to taste)
Combine the cabbages and carrot in a large salad bowl.
Add the red wine vinegar and mix to combine.
Add the mayo and agave and mix to combine.
Add the cracked pepper and garlic powder and mix to combine.
Serve immediately, or place in the fridge until ready to eat.
Time to make: 10 minutes prep = 10 minutes, quick and easy!
On a scale of easy (1) to pull your hair out difficult (5) = 1, anyone can make this one 🙂
#nowplaying Iggy Pop – Sunday