Vegan Ambrosia Apple Slaw [Recipe]

Creamy coleslaw makes a great side dish at any barbecue or as a contribution to a potluck. However, with so many people going vegan these days, it can be a challenge to make it tasty without the mayo.

Now you don’t have to skip the mayo because this amazing vegan mayonnaise recipe (from tuja wellness) is an absolute homerun. It’s creamy, tangy and the perfect dressing for a slaw that features sweet, crispy Ambrosia apples. This recipe will have people treating the coleslaw like the main entree instead of a side dish.

Another great thing about using Ambrosia apples in this recipe is that Ambrosia apples are slow to brown. This means that your Ambrosia Apple Slaw will look as fresh and appetising on the potluck table as it did when you made it.

We like to slice our Ambrosia apples and cabbage very thin using a combination of mandoline and knife. If you don’t have a mandoline, you can definitely achieve the thin matchstick look with some careful knife work. We don’t recommend using a food processor as it can crush the Ambrosia apples and it also adds too much liquid to the mix.

We also prefer to leave the skin on the Ambrosia apples. It adds a nice pop of colour to the dish and it’s healthier too.

Vegan Mayonnaise Ingredients:

• ½  cup coconut oil
• ½  cup coconut milk
• ¼  cup raw cashews (soaked in water for 1 hr. – optional)
• pinch turmeric powder
• pinch sea salt (finely ground)
• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar

Coleslaw Ingredients:

• 1 large, crisp Ambrosia apple (matchsticks)
• ¼ Savoy cabbage (shredded)
• 1 carrot (shredded)
• 1 green onion (diced)

Method:

• Start by making the vegan mayo. This can be made in advance and chilled in the fridge.
• If you’ve soaked your cashews, drain them before adding them to the mixture. If you haven’t soaked them, the blending might take a little longer.
• Put all ingredients except for the oil and vinegar in a food processor and combine until smooth.
• Combine oil and vinegar in a small measuring cup.
• Slowly add the oil and vinegar mixture to the food processor while it is mixing on the lowest setting.
• Continue until mayo is thick and forms peaks.
• Shred carrots and cabbage.
• Dice spring onions.
• Cut Ambrosia apples into matchsticks.
• Toss all fresh ingredients in a bowl with vegan mayonnaise. Use only a little to start until you have the coating level you prefer.
• Store salad covered in the fridge until it’s time to serve.

Enjoy!