I love the idea of coleslaw, but too often its drowned in gloopy mayo, the vegetables barely recogniseable in a white, vinegary gooey mess. This Vegan Disco Slaw is a bit different!
This slaw has FLAVOUR. And lots of fun colours. And no mayo at all. Using crunchy winter vegetables like red cabbage & carrot this is a brilliant way to add a bit a zip and a zing to a warming winter meal.
The key here is to choose crunchy, punchy veggies to get the snap you need to refresh your jaded winter taste buds. This time I used spring onions & radishes in with the cabbage & carrot base, but other crunchy veggies would be nice. Fennel, very finely sliced, Kohl Rabi (that weird pale green veggie that looks like an alien) , or even raw celeriac, grated would all work well here. Lots of colour and lots of flavour make this a disco to look at, and a disco in your mouth.
The first time I made this recipe- years ago, I used red cabbage. To re-shoot the photos & to bring it back to life, I've used brussel sprouts.
What brings this coleslaw together is the dressing. No mayo here, nope. Not one bit. Instead a tasty, citrussy and mustardy combination with the nutty addition of tahini to complement the sweetness of the cabbage. The directions I give for the dressing are a bit approximate. I kept tasting & adding until I liked it enough to do a little John Travolta in Saturday Night Fever-esque dance around the kitchen.
You could add extra nuts if you like, the addition of some pumpkin seeds is brilliant (not pictured here, but I made pretty much the same slaw a few days later & it ROCKED)
For the Coleslaw
- ½ red cabbage , finely chopped
- 1 large carrot , grated
- 7-8 spring onions , whites & some of the green, finely chopped
- 10 small radishes , finely sliced
For the Dressing
- 2 Tbs Tahini
- 2 tsp smooth Dijon mustard
- Juice ½ lemon
- 2 tsp white wine vinegar
- 4 Tbs olive oil
- Salt & Pepper
- Mix all the coleslaw ingredients together, reserving a few slices of radish for the garnish.
- In a jar with a lid, shake the dressing ingredients together. Taste & adjust the seasoning to how you like it.
- Mix the dressing through the slaw. You'll probably have too much dressing, so screw the lid back on the jar & pop it in the fridge for another day.
- Pretty up the top of the slaw with the reserved radishes.
Sub or add in other crunchy slaw ingredients. Fennel, Kohlrabi, grated celeriac or finely chopped red onion would all be fabulous here too.