Vegan Coleslaw By Chef Bela Gil
It is already known that a shift to a plant based diet is a way to help mitigate global warming and reduce deaths by non-communicable chronic diseases. And the best part is that we can do this in a delicious way This recipe proves it.
- 1cup grated carrot
- 1 cup thinnly sticed cabbage
- 1cupcorn
- 1small apple, diced
- 2 Tbsp raisins ½chopped onion
- 1 cup chopped parsley
- 1stalk of celery, diced
- 100g smoked tofu, grated
Ingredients:
- 1cup grated carrot
- 1 cup thinnly sticed cabbage
- 1cupcorn
- 1small apple, diced
- 1 cup sweet corn
- 2 Tbsp raisins ½chopped onion
- 1 cup chopped parsley
- 1stalk of celery, diced
- 100g smoked tofu, grated
- Mayonnaise
- 1 cup rawcashew nut, soaked in water
- ¼ cup olive oil
- 1 cup rawcashew nut, soaked in water
- ¼ cup fresh wateri
- 1 Lemon
- • 2 cloves of garlic
- Salt to taste
- Black pepper to taste
- 1 cup of water
Method:
Make the dressing first, by whisking all the dressing ingredients together, then leave in the fridge to chill.
In a bowl, mix the cooked beans, ditloo, tomatoes, carrots, zucchini, sweetcorn, peppers, onions and herbs. Season with salt and pepper to taste.
Pour the dressing into the beans and mix thoroughly. Allow to marinate in the fridge for hour before serving.
