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Coleslaw with Vegan Mayonnaise

by Norie Mori

Soy
Dinner
Lunch
Prep:
10 minutes
Cook:
10 minutes
Serves:
4

Ingredients

¼

Spanish red onion, sliced very thinly

½

red cabbage, shredded

1/3

carrot, shredded

1

stalk celery, cut into julienne or match the size

1 tsp

salt

2Tbsp

Spiral Organic Sunflower Oil

Vegan Mayonnaise

200mL

Spiral Organic Sunflower Oil

100mL

Bonsoy Soy Milk, room temperature

2-2.5Tbsp

Spiral Organic Brown Rice Vinegar

1-1.5 tsp

salt

2 tsp

Spiral Organic Whole Grain Mustard

pepper to taste

Products used

Method

1

Make Bonsoy vegan mayonnaise. Blend all the mayonnaise ingredients (except mustard) until it becomes thick and creamy. Add mustard and pepper and mix well. Set aside.

2

In a bowl, add red onion and salt, rub it until the onion gets soggy and wilted. Add oil and carrots, rub again until carrots are a bit soggy as well.

3

Add 1/3 cabbage and toss. Add the rest of the cabbage and celery and toss well until the cabbage has absorbed the water and oil.

4

Toss with the Bonsoy vegan mayonnaise and serve.

Products used

Make it Bonsoy

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