Description
Vegan coleslaw made of shredded cabbage and vegan mayonnaise, retaining its creamy texture.
Ingredients
Salad:
1/2 red cabbage, shredded
1/2 white cabbage, shredded
4 carrots, peeled and grated
½ cup mixed seeds
8 spring onions, finely chopped
Dressing:
300g (2/4lb) raw cashews
60ml (1/4 cup) olive oil
1 lemon, juiced
1 tbsp Dijon mustard
2 tbsp sugar
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp celery salt
1/4 tsp salt
250ml (1 cup) water
Directions
Place the cashews in a bowl and cover with water. Soak them for at least an hour.
Drain the nuts then pour into a food processor along with 250ml (1 cup) water and the rest of the dressing ingredients.
Blend until smooth. Add splashes of water in case the dressing is too thick, then season to taste.
Mix the vegetables and seeds in a large salad bowl.
Pour the dressing over and stir until everything is covered.
Serve immediately, or let the salad chill in the fridge until needed.
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