Posted in Recipes on 08.11.2019
Winter Slaw - Creamy, Vegan and Delicious!
prep: 30 mins / cook: 0 mins / inactive: 60 mins / total: 1 hour 30 mins / quantity: 8-10 side portions Print recipe?
Creamy vegan winter slaw made with red cabbage, Brussels sprouts, red onion, crunchy walnuts, jewel like sultanas and a homemade vegan mustard mayonnaise!
I can personally eat coleslaw with pretty much anything. Well, maybe not my cornflakes but almost everything else. This winter slaw takes basic coleslaw to another level. And I thank my Mum for the inspiration. Coleslaw was one of the few things she could ‘cook’ well. Mum did NOT like cooking. Re-heating was her forte and she would have been the first to admit it. But she always put raisins or sultanas in her coleslaw and it really does give it a whole other dimension in flavour!
The vegetables and nuts I’ve used here are my own addition. In these cold, dark months food sometimes needs to be a bit brighter and more sparkly and the colours in this winter slaw just make me want to grab a fork and dig in. Possibly even with my cornflakes 😉
And I’m always looking for different ways to eat sprouts. They’re another thing I can eat by the truckload and actively look forward to the winter months when they’re finally in season. Sautéed with walnuts and shallots. Roasted with grapes – just trust me on this one! Or roasted with a big pile of autumn veggies, cinnamon and pecan nuts.
How to make vegan mayonnaise
It’s not as difficult as you’d think. And actually far less inclined to ‘go wrong’ than ordinary, egg based mayonnaise. You can, of course, buy it pre-made if time’s short. The vegan mayo range in supermarkets is ever expanding and improving. And lack of time shouldn’t be a prevention to enjoying this simply divine winter slaw!
To make your own does require a little bit of planning as you need to soak the cashews. This can be done as little as an hour before you use them if you soak them in boiling water. Or you can soak them overnight in cold water.
Then they’re just blended with the remaining ingredients until you have a smooth and creamy consistency. I’d recommend blending rather than using a food processor. Even a really good one. I’ve tried both and while the food processor mayo was acceptable it’s considerably smoother from a blender.
This winter slaw goes perfectly with so many things:
- Peri Peri Tacos – these two recipes were practically made for each other!
- Vegan Christmas Pies – these savoury little pies and the creamy winter slaw would be the perfect addition to any vegan buffet!
- Za’atar Tofu and Cauliflower – a gorgeous creamy and crunchy contrast to the spiced tofu.
- Savoury Scones – I hear a winter picnic calling!
And of course, pretty much any pizza in the history of pizzas!
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Winter Slaw - Creamy, Vegan and Delicious!
prep: 30 mins / cook: 0 mins / inactive: 60 mins / total: 1 hour 30 mins / quantity: 8-10 side portions
- 1/4 of a red cabbage
- 1 cup (80g) Brussels sprouts
- 1/2 of a red onion
- 1/3 cup (60g) sultanas
- 1/3 cup (40g) walnuts
Vegan Mustard Mayonnaise:
- 1 cup (120g) cashew nuts
- 1/2 cup (125ml) aquafaba (see note)
- 1 tblsp lemon juice
- 2 tsp apple cider vinegar
- 1 tblsp wholegrain mustard
- 1 clove garlic – peeled
- 1 large pinch coconut sugar
- 1 tsp salt
- 3/4 cup olive oil (or preferred oil)
- A good food processor or blender – I used this Nutribullet
- At least an hour before you want to make the mayonnaise you'll need to soak the cashew nuts in boiling water. This can also be done overnight with cold water
- Once they're soaked, drain well and add to the blender cup with all of the remaining mayonnaise ingredients and blend until smooth and creamy. If it's a little too thick for you add a splash of water or a little more oil
- Pour into a container and chill while you chop the vegetables
- Slice the 1/4 of the red cabbage into reasonably thin strips and put into a large bowl
- Peel and very thinly slice the red onion then add to the bowl
- Shred the sprouts and add to the bowl along with the sultanas
- I roughly crush the walnuts just in my hands before adding to the bowl too
- Stir in enough of the mayonnaise to coat everything well then store in a lidded container in the fridge for 4-5 days (if it lasts that long!)
- Aquafaba is the water from a can of cooked chickpeas - 1/2 a cup (125ml) is pretty much all the liquid from a 400g can
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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