The word Coleslaw comes from the Dutch Koolsalade which is shortened to Koolsla and means cabbage salad though coleslaw may have Roman roots since the collection of Roman recipes, Apicius, reveals that the Romans prepared shredded cabbage dressed with vinegar, eggs and spices. The dish became extremely popular after Richard Hellman developed bottled mayonnaise in 1903 though prior to this time it was dressed with oil and vinegar.
This recipe is a simple, basic coleslaw but I've included options below to vary the ingredients as you wish. I have been meaning to make this ever since I pinned The Blender Girl's Basic Raw Vegan Mayonnaise. Rather than re-invent the wheel, I have used her recipe but I have made a few tweaks to it. Thank you Tess for your wonderful creation! I think this coleslaw is the nicest I've tasted and since I don't like to eat raw eggs it's perfect! This recipe generously serves four people.
Coleslaw GF SCD
3 medium carrots
¼ medium red cabbage
¼ medium white cabbage
½ sweet onion
Dressing :
1 cup (240ml) organic raw cashews soaked for 2 hours in spring/filtered water
60ml organic extra virgin olive oil
1 large floret of cauliflower
120ml filtered or spring water
3 Tbsp lemon juice or more to taste (I used 1½ lemons)
1 tsp mustard
2 tsps honey (agave nectar for vegan not SCD)
2 tsps organic apple cider vinegar
large pinch salt
- Soak the cashews in spring or filtered water for at least two hours.
- Drain and tip into the blender with the cauliflower.
- Blend until smooth.
- While continuing to blend, slowly add the oil to the blended cashews and cauliflower
- Add the mustard powder, salt, honey, lemon juice and apple cider vinegar.
- Blend well until smooth and chill in the fridge.
- Wash the cabbage and peel and wash the carrots
- Finely slice the red and white cabbage and onion.
- Julienne or grate the carrots.
- Using kitchen towel or a clean cloth, gently squeeze the excess moisture from the shredded cabbage and carrots and tip into a bowl.
- Mix the vegetables well.
- Stir in as much of the chilled mayonnaise as you like. I used just 2½ tablespoons so I have plenty left to use in the next couple of days.
- Serve
The mayonnaise should keep at least two weeks in the fridge stored in a sealed, glass container. Some people advise that it will keep up to four weeks. On day 5 it tastes amazing so, if you can, make the mayonnaise a couple of days before the coleslaw.
- add pumpkin or sunflower seeds
- add toasted flaked almonds or walnuts
- use chopped spring onions in place of the sweet onion
- use red onion in place of the sweet onion
- add grated apple
- add some thinly sliced red, yellow or/and green peppers
- add some grated raw beetroot or replace the carrot with beetroot
- use all red cabbage or all white cabbage
- add dried fruit (eg raisins, sultanas or chopped apricots)
- add grated cheese (or vegan cheese, not SCD)
- add some chopped herbs
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