Crunchy Coleslaw

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Crunchy Coleslaw

 

 

8 teaspoons vegan mayonnaise

100 g (3 1/2 oz) plain soy yoghurt

1 1/2 cups shredded savoy cabbage

1 1/2 cups shredded red cabbage

1 large carrot, peeled, halved crossways, cut into thin ribbons

(see Note)

1 small red onion, thinly sliced

1/4 cup cashew nuts, toasted, chopped

 

 

1. Combine mayonnaise, yoghurt, and 4 teaspoons cold water in a large bowl.

 

2. Add cabbage, carrot, onion and cashews. Gently toss to combine. Serve.

 

 

 

NOTE: You can use a vegetable peeler to cut carrot and other veggies into

ribbons.

 

 

 

Serves 4.