This is a lighter, fresher coleslaw AND is easy to make. It is perfect for lunch boxes, picnics or BBQs…and even amazing on top of a baked potato! PS: It is dairy free, egg free and vegan, and can be enjoyed by almost everyone!
Ingredients
COLESLAW
½ white cabbage, finely sliced
½ red cabbage, finely sliced
4 large carrots, grated
4 spring onions, finely sliced (and extra for garnish)
50 g unsalted roasted peanuts
NO-MAYO DRESSING
4 tablespoons apple cider vinegar (or lemon juice)
4 teaspoons Dijon mustard
Salt to taste
Black pepper to taste
8 tablespoons olive oil
Directions:
- Prepare all the vegetables and set aside.
- Place all the ingredients for the no-mayo dressing in a clean jam jar, screw on the lid tightly and shake until thoroughly combined.
- Pour the dressing over the vegetables and peanuts and mix together thoroughly – scatter a few extra sliced spring onions over the top for decoration.