Quick and Easy Vegan Coleslaw

I love a quick and simple recipe, especially now that I'm making a concerted effort to prepare fresh food with a little Freddie stealing my time! 

I prepared this in my Ninja (food processor) using the 'pulse' setting. You don't need to wash the jug between various vegetables. Just don't overfill it because then the vegetables won't get evenly chopped! 

You can also make variations by adding raisins, parsley, red cabbage or apple.

INGREDIENTS (makes 6-8 large portions) 

3 large carrots

300g white cabbage

4 celery sticks

1tsp apple cider vinegar

2tsp mustard (whole grain or dijon) 

2tbsp vegan mayo

Juice of half a lemon

Pinch of salt

METHOD

  1. Grate the carrots and finely chop the cabbage and celery. You can use a food processor on 'pulse' for this task if it's easier
  2. Add the vinegar, mustard, mayo, lemon and salt and stir well 
  3. Garnish with black pepper
  4. Store in a sealed container in the fridge for up to 4 days

 

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