22 Nov Traditional Coleslaw with vegan rapseed oil mayonnaise
1 small pointy cabbage or half white cabbage, finely shredded
2 carrots, peeled and grated
1 red onion, finely sliced
2 sticks celery, finely sliced
Cranberries, flaked almonds and shredded spinach leaves to garnish
100ml rapeseed oil
50ml soya milk
1 tbsp cider vinegar
1 tbsp dijon smooth mustard
1 tbsp maple syrup or honey (if it doesn’t need to be vegan)
1/2 tsp salt
Place all the vegetable ingredients into a large bowl except garnishes. Mix together well.
Place all the mayonnaise ingredients into a measuring jug.
Using a hand (immersion) blender, blend until thick or put into a blender and blend till thick – this should only take a few seconds.
Mix in the mayonnaise into the vegetables and sprinkle on the garnishes