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!
The Happy Pear's Vegan coleslaw
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
1. 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.
2. 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.
3. 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!