Summer salads

Some of my favourite veganized salads that are perfect for summer barbecues.

Southern Style Coleslaw 

What you need:

1/2 cup vegan mayo

1 tbsp dijon mustard

1 tbsp apple cider vinegar

1 tbsp sugar

1/4 tsp salt

1/2 tsp onion powder

1 tsp celery seeds

1 200g bag of shredded white cabbage or mixed cabbage

1/2 150g bag of carrot julienne

1/4 cup raisins (optional)

Add the vegan mayo, dijon mustard, Apple cider vinegar, sugar, salt, onion powder and celery seeds to a large bowl and stir to combine. Add cabbage, carrot and raisins (optional) and mix well.

Refrigerate for an hour before serving, mix again right before serving. 

Keeps in the fridge for up to 2 days.

Original recipe

Ensalada Rusa

What you need:

450g waxy potatoes

2 large carrots

1 tsp salt

1 apple (any variety)

1 small red onion, minced

2 tbsp vinegar

1/2 cup green peas, blanched or canned (optional)

1/4 cup chopped gherkins (optional)

1/2 cup vegan mayo

Salt to taste, to season

Peel the potatoes and carrots, place them in a pan and cover with water. Add 1 tsp of salt, bring the water to a boil and boil the potatoes and carrots for approx. 20 mins.

Drain the water and let the potatoes and carrots cool to room temperature.

Cut the potatoes, carrots and apple into small dice and set aside.

Put the minced onion in a small bowl and add the vinegar. Let it rest until it's time to mix with the rest of the ingredients (at least 10 minutes). Discard the vinegar. This will make the onion less pungent.

Mix potatoes, carrots, apple, onion, gherkins and peas in a large bowl Add vegan mayo and gently mix to combine. Season with salt to taste.

Keeps in the fridge for up to 2 days.

Original recipe