Coleslaw with Vegan Mayonnaise

This coleslaw is a perfect way to eat raw cabbage which of course preserves all the nutrients that would be lost in the cooking process. I've always hated shop bought or traditional mayonnaise, so was very happy to find an eggfree mayonnaise recipe. It's absolutely delicious as a dressing for the coleslaw and could even be used as a dip for crudites.

Serves: 2-4

Preparation time: 10 minutes

Ingredients:

1 apple, peeled

1/2 head of a large white cabbage

1/2 red onion

2 carrots peeled

Vegan mayonnaise Ingredients: (yields 1 cup)

2 medium cloves of garlic, minced

1 tbsp of (15ml) juice from 1 lemon (freshly squeezed)

2 tsp of (10ml) Dijon mustard

3 tbsp of (45ml) liquid from 1 can of chickpeas, plus 12 whole chickpeas

1/2 cup of (120ml) vegetable oil

1/4 cup (60ml) extra-virgin olive oil

Salt and freshly ground black pepper

vegan mayonnaise recipe inspired by www.seriouseats.com

Equipment:

1 large salad bowl

1 large empty jam jar (with neck wide enough to accomodate the handheld blender)

Handheld blender/upright blender

1. Grate the apple, carrots and onion in a food processor, or by hand

2. Add them to a large salad bowl. Finely slice the white cabbage and add it to the bowl.

3. Put the garlic, lemon juice, mustard, chickpea liquid (aquafaba) and chickpeas into the jam jar. Blend at high speed until completely smooth. Alternatively, blend in the jug of a countertop blender.

4. With the blender running, slowly drizzle in the vegetable and olive oils. A smooth, creamy emulsion should form. Season to taste with salt and pepper.

5. Dress the coleslaw with as much mayonnaise as you require and serve with baked potatoes and grated cheddar cheese (or a good grated vegan cheese) and a salad.

The mayonnaise will keep in an airtight container in the fridge for up to 1 week.