I wasn’t going to share this one with you. I felt it would be liking teaching Granny to suck..umm, tofu. It hardly even counts as a recipe, it is as easy as a bit of chopping and a bit of mixing. But, it is damn good slaw. The best I have tasted if I am being completely own trumpet blowing. Plenty of salt, a squeeze of lemon juice and freshly cracked black pepper really seal the deal. That is not the main reason I am sharing it, the main reason is the hope it will persuade one person chose to make their own slaw rather than buy one of those horrific single use plastic tubs. Now that vegan coleslaw is becoming more readily available in the supermarkets I am seeing so many rave reviews on various vegan groups I am a member of. Let’s hold ourselves a little higher than falling for this plastic clad consumerism, buy the fresh ingredients and make the real food. If you want to make a healthier version you can dress this slaw with dairy free yogurt in place of mayo – ramp up the seasoning and lemon in this case. Or use that half bottle of salad dressing that I am fairly sure we all have at the back of the fridge – waste not, want not as the saying goes.
Ingredients, makes one large bowl
1 quarter cabbage, any can be used but savoy is the best
1 large carrot
Half a jar Hellman’s vegan mayo – or homemade/other brand of choice.
Squeeze lemon juice
Salt & pepper to taste
1. Thinly slice the cabbage. The easiest way to do this is to cut the core out of the cabbage and then shred from the furthest end to the core, slicing in thin slices towards the core.
2. Cut the onion in half and slice each half into thin rings.
The key to a good slaw is all in the finely shredding of the cabbage and the thinly slicing the onion.
3. Grate the carrot using a ‘cheese’ grater.
4. Mix fresh ingredients with mayo. Add salt, pepper and lemon juice to taste.
If you are making this is bigger portions or want to make life a little easier then all of the ingredients can shredded in a food processor.