Creamy vegan coleslaw

By Sari Huhtala

For a huge antioxidant boost, try this simple coleslaw salad, made with homemade vegan mayo as a base for the dressing.

Vegan mayo

• 1 cup grapeseed oil
• ½ cup soy milk (other dairy free milk products don’t produce the same result)
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup or raw honey
• 1 tsp dry mustard
• ½ tsp salt (Himalayan or Celtic salt is best)

Place all ingredients except the grapeseed oil into a high-speed blender. Blend for a couple of seconds on high, then slowly start to pour the grapeseed oil in from the top as it blends. Oil will emulsify and thicken the mayo. Turn off blender once oil is added. Scoop into a glass jar, seal and store in the refrigerator for up to one month.

Creamy coleslaw

• Half a head of green cabbage, thinly sliced or grated
• 2 large carrots, grated
• 1 small chopped onion (optional)

Place coleslaw ingredients into a bowl.

For the coleslaw dressing:

• ½ cup vegan mayo
• 1 ½ tbsp apple cider vinegar
• 1 heaping teaspoon Dijon mustard
• 1 scant tbsp raw honey or maple syrup
• 1 tsp celery salt

Place all dressing ingredients into a mason jar with a lid. Shake well and pour into bowl with veggies. Stir well. Store covered in fridge for up to three days.

Sari Huhtala is the creator, publisher and editor of Alive and Fit Magazine. She has over 25 years experience in journalism and over 15 years experience as a certified personal trainer and fitness instructor. She is an organic farmer, wild-crafter and grandmother, who has spent over 20 years navigating a holistic, healthy path for her family. She offers holistic cooking classes from her farm in Spanish, ON. Email friends@thelaughingforest.ca for more information.