Coleslaw with Vegan Mayo

Glutenfree/ Raw

Vegetables 

1 cup grated carrot 

¼ cup red cabbage julienne 

¼ cup cabbage julienne 

½ cup red and yellow bell peppers julienne 

coriander or parsley to garnish 

 

Mayo Dressing

½ cup cashews ( soaked for 2 hours)

2 tbsp onion chopped

1 tsp yellow mustard to taste 

½ tsp minced garlic 

1 tbsp lemon juice 

1 date

⅓ tsp cracked pepper 

Black salt to taste 

 

Method

Blend the dressing ingredients except the water. Add water a little at a time to make a smooth paste like a mayonnaise.

Mix well into the vegetables and let them marinate till cabbage is tender. Garnish and serve. 

Use it as a sandwich or wrap spread, or as a dip with vegetable crudiites. 

 

Variation – You could also use silken tofu instead of cashew nuts. 

 

Storage – Store the mayonnaise in a glass container in the refrigerator. Use within 4-5 days.