Coleslaw is one of the very few salads that we did at Family Tree Restaurant. I just love it a salad and it is also great as a topping for jacket potatoes.
¼ head medium green cabbage, finely shredded
1 small carrot, grated
2 spring onions, thinly sliced
1 celery stalks, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
4 tbsp vegan mayonnaise
2 tsp Dijon mustard
1 tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper
• Place the cabbage in a large bowl with the carrot, spring onions, celery and parsley; toss to combine.
• Whisk the vegan mayonnaise, lemon juice and mustard in a small bowl until well combined. Add salt and pepper to taste.
• Add dressing to salad; toss gently to combine.