The Anything Coleslaw with Easy-as Dijionnaise

This recipe is one I spent ample month’s thinking about how good it was when I first tried it, and have finally gotten around to re-making.  You know those kinda meals you put in your head but never quite get the chance to make? Well turns out it couldn’t be an easier side salad to prepare, and now it’s on my regular hit list.  It’s the perfect side salad to any protein, or you can simply add some shredded poached chicken through the mix for a filling and creamy salad (and the left-overs make for a perfect lunch the following day!). The “Easy-as Dijonnaise” isn’t as hard as you’d think to make, like the name would suggest, and it’s vegan! You could easily turn this into a vegan or vegetarian-friendly meal by swapping chicken for tofu. Everyone’s a winner.

The day I made this meal I took a quick trip down to the local farmers markets, checked out what produce looked the best and threw it together with some of my left-over veg in the fridge.  That’s the benefit to this “Anything Coleslaw” is that you can literally pick any vegetables that catch your eye or have left-over and simply shred or finely slice and toss together.  Easy-peasy.

 

Ingredients (but really Anything you’d like!):

Anything Coleslaw:

  • A handful of Spinach (Approx 40g), Shredded
  • ¼ Red Cabbage, Shredded
  • 1 Carrot, Shredded/Grated
  • ½ Red Capsicum, Finely Sliced
  • 4 Radishes, Finely Sliced

Easy-as Dijonnaise:

  • ½ cup (125ml) Soy Milk
  • ½ cup (~50g) Cashews
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Dijon Mustard (to taste)
  • 2 Tbsp Lemon Juice (approx. ½ lemon)
  • 1 Clove Garlic
  • Pinch Rock Salt

 

Method:

  1. Toss together salad ingredients. I like using vibrant coloured vegetables (not only to get all the different vitamins and minerals – can’t help myself I’m a nutritionist!) as they present well and make it all the more appetising.
  2. Put all of the ingredients for the Easy-as Dijonnaise in a blender, and blend until smooth. The cashews add a fluffiness and creamy texture!
  3. Serve mixed together or with the dijonnaise on the side – the world is really your oyster here.

This amount serves 2 as a main meal or 3 as a side salad. Feel free to double the recipe as you cater for more, or simply to make sure tomorrows lunch is all sorted.

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