This vegan coleslaw is the perfect addition to your summer BBQ. Slather it on your burgers, toss it on your sandwiches – it’s a great way to pack in an extra hit of flavour to your meals.
The Happy Pear’s Vegan coleslaw
The Happy Pear say: “Growing up we used to love nothing more than a coleslaw sambo but haven’t had one in years! We decided to come up with our own egg-free version. It is quick tasty and delicious and makes a great sandwich filler or base for a salad. We also love to serve this in a toasted sandwich with oyster mushrooms, wilted spinach and cherry tomatoes!”
For the mayonnaise:
- 1 clove garlic
- 3/4 Tbsp Dijon mustard
- Pinch of black pepper
- 150ml soya milk
- 150ml sunflower oil
For the slaw:
- 250g red cabbage
- 250g white cabbage
- 75g carrot
- 1/2 onion
- Preheat the oven to 180oC, gas mark 4. Put the whole garlic clove into a small roasting tin and cook for 10 minutes until it starts to smell fantastic, then remove from the oven and peel.
- To make the mayonnaise, blend the roasted garlic, mustard, pepper, and soya milk with a pinch of salt until smooth. Next slowly and gently pour in the sunflower oil, with the blender running. Continue to blend until it starts to emulsify into a mayonnaise-like texture.
- Grate the red cabbage, white cabbage and carrot. Finely chop the onion and mix all together in a large bowl. Add in all the mayonnaise et voila! Coleslaw ready to go!