Salads
Creamy Vegan Coleslaw
Crisp cabbage and carrot with a dairy-free creamy dressing.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 400 g white cabbage and 150 g red cabbage. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Finely shred both cabbages and coarsely grate the carrots.
- Whisk together soy yoghurt, vinegar, mustard and maple syrup.
- Toss with the vegetables and let stand for 10 minutes before serving.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.