I know it’s not the weather/time of year for coleslaw, but this recipe is so delicious, I had to share it. It can be made using an egg-based mayo if you don’t want the vegan version and can be easily adapted to most tastes.
Ingredients (serves 6-8):
1 medium white cabbage
3 medium-sized carrots
1 small white onion
½ – 1 cup chipotle mayo (I used Just Chipotle Mayo to make this vegan)
Remove any tattered/bruised outer leaves from the cabbage, quarter it and then cut out the core. Chop the cabbage into thin shreds or use a food processor – whatever is easiest for you.
Peel and grate the carrots – I found a thicker grated carrot is best of this recipe.
Peel and thinly slice the onion.
Place the cabbage, carrots and onion into a very large bowl and mix together.
Add the chipotle mayo ½ cup at a time so you can decide how ‘saucy’ you want it (I used 1 cup). Thoroughly mix everything together.
Eat immediately or keep it in the fridge for an hour to let all the flavours fully combine. If you have any leftovers, store the slaw in an airtight container in the fridge and enjoy the next day – it won’t be as crunchy but it will still taste good. I wouldn’t recommend keeping it beyond a day or two in the fridge.
You can also add in any of the following: 1 tsp celery seeds | ¼ cup sunflower seeds | ½ cup shredded cheese | ¼ cup raisins | ½ cup broccoli cut into small pieces