Firstly we need to make the mayonnaise. Sorry I have never measured out the quantities for this but that shows that it is not that important to get them really precise.
- Oil (any cheap oil will do)
- Soy milk
- Liquid sweetener (honey, agave or rice syrup work well)
- Apple cider vinegar or white wine vinegar
In a blender, add about 2 tsp mustard, a few glugs of soy milk, about a tbsp of syrup and a good pinch of salt and pepper. Give it a quick blend to combine. Now, while the blender is switched on, slowly stream in the oil. You need a lot- be warned! Approximately 300ml should do it. When the oil has all been poured in, you can look and see your mayo has EMULSIFIED! Woopieeee! Now to finish it off.
- One red cabbage (you can use a white cabbage but red is so much more flavoursome! Also you end up with pink coleslaw)
- One white onion
- Three carrots
If you have a blender with a grating setting, you can grate them all together straight into the mayo. If you are grating by hand it is best to just grate the carrots and finely slice the cabbage and the onion with a knife as they don't enjoy being grated. Basically make your veg small and then mix it in!
Serving suggestion: straight into your mouth a la Carly.