Coleslaw

Updated: Jan 29, 2021



I normally make this in a big batch during summer because it keeps well for up to a week and its an easy side to pull out of the fridge without having to heat up


Ingredients

  • 3 Carrots, grated

  • 1 Red cabbage, grated or thinly sliced

  • ½ cup Homemade vegan garlic aioli or mayo

  • 2 tbsp Wholegrain mustard

  • 1 Lemon, juiced

  • 1 Red onion, thinly sliced (optional)

  • Salt

  • Pepper

  • Olive oil

Instructions

  1. Mix together aioli/mayo, mustard and lemon juice

  2. If sauce is too thick for your liking, add olive oil

  3. Mix together carrots, red cabbage and onion

  4. Add dressing and season with salt and pepper

*Keep dressing and vegetables separate when storing in the fridge so it doesn’t get soggy