Bethany's Vegan Kitchen

It’s easy to veganise coleslaw simply by using eggfree mayonnaise. This will make quite a large amount of coleslaw (twice the amount pictured), so I’ll include an alternative that will yield half the amount, scroll down for that list

You’ll need;

1. One white cabbage, thinly sliced
2. Three medium sized carrots, grated
3. One white onion, finely sliced
4. Six tablespoons eggfree mayonnaise
5. One tablespoon of dijon mustard
6. One tablespoon of cider vinegar
7. Half a teaspoon of garlic powder
8. One quarter of a teaspoon of ground black pepper

Method;

• Remove any outer leaves of the cabbage that are limp or bruised, then chop into quarters. Remove the tough core of each quarter, then thinly slice. Pop the cabbage into a mixing bowl
• Grate the carrot (you don’t need to peel them, just wash them) then put the grated carrot onto a tea towel. Gather the corners of the towel and squeeze out the excess liquid, then add to the cabbage
• Finely slice the onion and add it into the mixing bowl
• In a separate small bowl, add the mayo, mustard, vinegar, garlic and pepper, mix together until well combined
• Add the dressing to the prepared vegetables and mix until well combined
• Store in an air tight container in the fridge, it will last for three to five days

Eat on sandwiches, with baked potatoes or serve along with salad

For a smaller batch, you will need the following;

1. Half a cabbage, thinly sliced
2. One large carrot, grated
3. Half a brown onion, finely sliced
4. Three tablespoons of eggfree mayonnaise
5. One and a half teaspoons of dijon mustard
6. One and a half teaspoons of cider vinegar
7. One quarter of a teaspoon of garlic powder
8. One pinch of ground black pepper

The method will be the same as stated above