02 Jul Kale, red cabbage and carrot Coleslaw with egg free mayonnaise
The colours in this simple salad make it look really appetizing and the mayonnaise is so easy to make. Brimming full of antioxidants and fibre, vitamins and minerals with an array of eat a rainbow of veggies. This keeps in the fridge for about 3 days in an airtight container.
For the salad
3 carrots, grated
1 small red onion, finely sliced or chopped
2 good handfuls of kale, finely shredded
1/4 red cabbage and 1/4 white cabbage, finely shredded or use a food processor for this
2 sticks celery, very finely sliced
For the Mayonnaise
50ml olive oil
50 ml extra virgin olive oil ( the flavour is too strong to use all evoo)
50ml soya milk
2 tbsp cider vinegar
1 tbsp dijon smooth mustard
1 tbsp honey or maple syrup or rice syrup
1/2 tsp salt
Place all the salad ingredients in a large bowl. set side while you make the dressing.
Place all the dressing ingredients in a jug and using a hand held blender blend until thick – this should only take about 20 seconds.
Stir the mayonnaise into the vegetables.
Note: I haven’t tried using other plant based milks with this recipe but please let me know if you have any success 🙂