Springtime means that we start to eat a little differently. We can take our meals in the sunshine outdoors. Slaws and salads replace stews and roasts.
This is simple coleslaw recipe that I recently showed on my YouTube vlog. The great thing about this coleslaw is that it’s so adaptable, using whatever you have to hand.
I often add red onion or spring onion, you can toss in some sesame seeds and toasted sunflower seeds. Add in a little chopped garlic or lemon juice if you prefer or even a dollop of dijon mustard. Adapt it to your taste.
This is my basic recipe…
Serves 4 as an accompaniment
Quarter head of red cabbage (White cabbage is fine too)
1 large carrot
1 stick of celery
Agave syrup (or you can use honey or maple syrup – whatever you have in your cupboard)
Oatly crème fraîche
Fresh herbs – parsley, coriander
Finely chop the red cabbage, grate the carrot and slice the celery.
Place all three ingredients into a bowl.
Add spring onions, peppers or whatever else takes your fancy at this stage.
In a separate bowl add a couple of generous tablespoons of vegan mayo, a splash of agave syrup, a teaspoon of Oatly crème fraîche and a teaspoon of cider vinegar. Season with salt and pepper and mix well.
Add the dressing to the main ingredients and stir well. Sprinkle with fresh herbs or seeds.
Ours never lasts beyond a meal, but it will keep happily in the fridge for a couple of days 🙂