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September 30, 2012

Yummy coleslaw (vegan)

coleslaw.jpg2 tablespoons walnut halves or raw cashew nuts
1 tablespoon lemon juice
1 dessert apple, quartered, cored and chopped (leave the skin on)
1 small onion, chopped finely
2 large carrots, peeled and grated (largest grater holes)
1/2 small pointed or white cabbage, shredded finely
2 tablespoons poppy seeds

Dressing
3 tablespoons olive oil
juice of a lemon
1 clove garlic, chopped roughly
2 heaped tablespoons ground almonds
1/2 block silken tofu
1 teaspoon dijon mustard
salt and pepper to taste

  1. Toss the apple in the lemon juice, in a large mixing bowl, to stop it going brown.
  2. Toast the nuts in a dry frying pan, gently, until they change colour. Be very careful not to burn, as they go bitter very quickly.
  3. Mix the onion, cabbage and carrot together with the lemony apple.
  4. Add the poppy seeds and mix thoroughly.
  5. Blend the dressing ingredients together until a smooth mayonnaise like consistency. Taste and adjust seasoning - you may need more lemon or olive oil.
  6. When the walnuts have cooled, chop them roughly, and add to the salad.
  7. Toss well in the dressing until everything is coated.
  8. This will keep for a couple of days in the fridge, and is delicious with veggie sausages.

Posted by glittrgirl at September 30, 2012 1:16 PM

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