Homemade Coleslaw

Coleslaw pairs perfectly with almost any dish, making it a classic family favourite. A vegan version can be made simply by switching one ingredient in the mayonnaise. This recipe makes around 8 portions and has a hint of lemon zest for a citrus kick. 

Ingredients

•  ½ white cabbage (shredded) 
• 1 carrot (grated) 
• 14 sugar snap peas (sliced) 
• 50ml aquafaba  
• ½ lemon (juice and zest) 
• ½ tsp mustard  
• 180ml rapeseed oil  
• 5g parsley (finely chopped) 
• ¼ tsp salt

Method

1. Thinly slice the cabbage into shreds.
2. Wash and grate the carrot. 
3. Wash and slice the sugar snap peas.
4. Using a stick blender, electric whisk or whisking vigorously by hand – mix the aquafaba, mustard and lemon juice continuously.  
5. Slowly drizzle the oil from a jug whilst continuing to mix well until the mixture thickens. 
6. Once thickened to a mayonnaise consistency, add the lemon zest, parsley and salt and mix well. 
7. Combine all ingredients together, and garnish with more chopped parsley.