This salad is colourful, healthy and raw
Its great as a side or in sandwiches
The kids will love the colours and their tummies will too!
Salad ingredients
- ½ a purple cabbage
- 1clove of garlic
- 3 carrots
- 3 spring onions
For vegan mayonnaise;
– 4 oz. silken tofu
– 2 tsp. fresh lemon juice
-2 tsp. Dijon mustard
– 4-6 tbsp. vegetable oil
– Salt
(Optional: The vegan mayonnaise is optional, it lifts the dish and creates coleslaw more than a salad)
Method
– Place the salad ingredients in a food processor and blend until fine
– For the vegan mayonnaise, combine the tofu, lemon juice and mustard in a blender until the tofu is smooth
– While blending, slowly add the oil until emulsified and the mixture thickens
– Add the salt and taste and adjust for seasoning as needed
– Add as much of the vegan mayonnaise to the salad as you desire
– The vegan mayonnaise is very close to the real thing in texture and taste; keep the leftover mixture in a jar in the fridge for every day use
