Vegan Coleslaw with Bean Mayonnaise

By vdub

Ingredients

• Mayo ingredients:
• Ingredients
• 1 can 398mL or 14 fl. oz navy beans, drained and rinsed
• 1/4 cup extra virgin olive oil
• 1/4 cup non-dairy milk
• 1.5-2.5 tbsp lemon juice *see note
• 1 tsp herbamare
• 1/2 tsp Dijon mustard
• 1/2 tsp palm sugar
• 1/2 tsp tapioca starch
• Pinch cayenne pepper
• Coleslaw ingredients:
• Ingredients
• 1 head green or red cabbage, finely shredded
• 2 carrots, finely shredded – yield 1/4 cup packed
• 1/2 red pepper, diced
• 1 full batch of bean mayo (recipe above)
• 1/4 cup yellow onion, finely chopped
• 4 tbsp white vinegar
• 2 tbsp gluten-free Dijon mustard
• 2 tsp celery seed
• 1 tsp Himalayan rock salt
• Fresh pepper to taste

Details

Servings 1
Adapted from healthfulpursuit.com

Preparation

Step 1

Bean Mayo directions:

Place all ingredients in a food processor and puree with the “S” blade until smooth.

note: I liked the mayo with the additional 1 tbsp of lemon juice, you may find it too lemony. I guess it boils down to preference. Add lemon juice a little at a time and taste as you go.

Mayo Directions

Place shredded cabbage, carrots and diced red pepper on a kitchen towel. Wrap with towel and ring out veggie water into the sink. Place in a large bowl with finely chopped onion.

In a small bowl, mix together remaining ingredients until smooth before adding to salad bowl. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Store in the fridge to cool for 2-3 hours. Will keep for 3-4 days.