It’s time for coleslaw. And not just any old coleslaw. This one comes with two options for dressing, both vegan. Why vegan I hear you ask. Because one option is a recipe we’ve been using for years and everyone prefers it. It’s just a matter of taste. The second one was something I discovered only this week, and it’s different. It’s always good to have another (recipe) card up your sleeve. You can see a picture of the old, vegan mayonnaise favourite at the end of the recipe. Here’s our new favourite now:
It’s here for this week’s Fiesta Friday. We’ve been away in Queensland (missing you guys and these Friday parties), and eating lots of salads and dodging the last of the southern winter. It almost worked too: until this week and some unseasonally late snow, we could have said summer was on its way. I suspect any northern-hemisphere types reading this are probably squeezing the last few drops out of autumn before the snow starts and sets in for winter. You might want to enjoy that salad while it’s still warm enough outside to do so.
- 2 cups of shredded cabbage (red or green, or half of each)
- 1 cup grated carrot
- 1 cup diced apple
- 1/4 cup finely chopped scallions
- ½ red capsicum, finely sliced
- ½ cup each of sunflower seeds and pumpkin seeds
- ½ cup of raisins/sultanas (only if you use dressing #1)
Egg-free mayonnaise (dressing #1)
- ¼ cup of ground almonds (see note)
- 1 teaspoon of dijon mustard
- 2 tablespoons + 2 teaspoons of lemon juice
- 2 tablespoons + 2 teaspoons of soy milk (or oat milk – almond milk and rice milk don’t work)
- salt and pepper to taste
- up to ½ cup of olive oil
Asian-style dressing (dressing #2)
- 1 small garlic clove
- 1 cm of fresh ginger
- 1/2 tablespoon soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 1/2 tablespoon tahini
- some finely chopped fresh coriander and some raw, unsalted peanuts
- Shred, grate or chop the cabbage, carrot, apple , scallions and capsicum as directed, then toss them into a large bowl with sunflower seeds and pumpkin seeds.
- Make the dressing
- To make the mayonnaise (dressing #1), blend everything together except the olive oil, then slowly add about half the oil. Slowly dribble in the rest of the oil while the blender is going until you have a nice, creamy consistency. I usually find that I need only about ¾ of the recommended amount of olive oil, so don’t be too gung ho when you’re dribbling it in.
- To make the Asian-style dressing (dressing #2), chop the ginger and garlic as finely as you can, then mix in the soy sauce, vinegar and tahini to make a easy-to-pour sauce.
- Take your dressing of choice, pour it over the veggies, and mix well.
- Finish off by mixing in raisins (for the mayonnaise version) or top with coriander and peanuts (the Asian version).
Ground almonds: I usually just put ¼ cup of almonds in the blender first, grind them up into a fine meal, then add the rest of the ingredients for dressing #1. It seems to work, and it means I don;t have to buy ground almond meal.
Both dressings will keep well in the fridge for days, so you can make more than you need. Some people think you should pour the dressing over at the last minute, but I don’t mind if the flavours blend a while, and the fridge seems to keep the cabbage crisp for at least as long as it lasts in this household.
Sources: Our favourite egg-free (vegan) mayonnaise comes from The Liver Cleansing Diet (1996) by Sandra Cabot. USA: SCB International. The Asian-style dressing is adapted from the Asian Persuasion Coleslaw on the NutritionMD website.