This coleslaw recipe is a really great gluten free vegan side with jacket potatoes or with burgers or anything! Great as part of a picnic with potato salad, chickpea and walnut salad, gram flour quiche and what ever else you fancy.

When celeriac is in season you can adapt this recipe to make a sensational celeriac coleslaw – just replace the white cabbage with grated celeriac.

500 g carrots
500 g white cabbage
1 medium onion
Aioli or vegan mayonnaise (depending upon taste)

1. Peel and grate the carrots and add to a large bowl
2. Grate the cabbage and onion, add to the carrots and mix well
3. Add enough aioli or mayonnaise to the coleslaw to lightly coat.

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