Please accept my apologies for the weather this coming weekend. You see, whenever I get around to posting a BBQ-friendly recipe in anticipation of a hot, sunny weekend you can pretty much guarantee the weather will turn foul and everyone will be hunkering down inside with their slow-cooker stews and hot chocolate rather than sunning themselves around the barbie.
But never mind – this spiced vegan Coronation Coleslaw is good enough to tuck into whatever the weather, and will bring some warming Indian flavours to an indoor picnic or lunch party if rain stops play outside.
For years I’ve been a huge fan of Marks & Spencer’s Coronation Coleslaw, (I know most supermarkets have their own version nowadays, but M&S have been making it for years!), and recently realised it would be oh so easy to vegan-ise, particularly now there are just so many excellent dairy-free mayonnaises and yoghurts out there to choose from. I had a bit of an experiment with various ingredients and came up with this version below.
One of the most crucial aspects of good coleslaw, as far as I’m concerned, is the chopping of the veg. Grating just turns everything to mush, and food processors are almost impossible to get a good, even slice from, so my advice is to take the extra 5 minutes of effort and do it all by hand.
I’ve explained in the recipe how I shred cabbage leaves by rolling them up and slicing finely. The red onion is also very finely sliced by hand, and for carrots I always use the julienne blade on my mandoline – you could use a julienne peeler or even a spiraliser for a similar effect, but if you don’t have any of these, just use a sharp knife to slice finely then turn and slice into matchsticks. It really will be worth the effort, I promise!
The coleslaw will keep in the fridge in an airtight container for 3-4 days, and is fantastic in sandwiches or wraps, topping veggie burgers, or as part of a ‘goodness bowl’.
- Peel and thinly slice the red onion. Place the slices in a mug, then cover them with boiling water. (This will take away some of the overpowering 'raw' taste of the onion).
- Thinly slice the cabbage, (I find it easiest to take each leaf off the cabbage half, remove any thick stalks from the middle of the leaf, then pile them on top of each other. Roll up into a tube, then slice very thinly into strips). Place the shredded cabbage into a large bowl.
- Peel and trim the ends from the carrots. Chop them into very thin matchsticks, (a julienne peeler/slicer or food processor is very useful for this), or grate. Tip the carrot into the bowl with the cabbage.
- Finely chop the apricots and add to the bowl, along with the sultanas.
- Drain the water from the red onion, then add it to the bowl.
- In a mug, mix the yoghurt, mayonnaise and korma paste until well combined. Tip into the bowl and mix through the coleslaw. Add salt and mix, taste and adjust as necessary.
- Finely chop the coriander leaves and stir through the coleslaw.
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I’m linking this recipe with the CookBlogShare blogging challenge, hosted this week by Monika at Everyday Healthy Recipes.
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!