Creamy vegan winter slaw made with red cabbage, Brussels sprouts, red onion, crunchy walnuts, jewel like sultanas and a homemade vegan mustard mayonnaise!

I can personally eat coleslaw with pretty much anything.  Well, maybe not my cornflakes but almost everything else.  This winter slaw takes basic coleslaw to another level.  And I thank my Mum for the inspiration.  Coleslaw was one of the few things she could ‘cook’ well.   Mum did NOT like cooking.  Re-heating was her forte and she would have been the first to admit it.  But she always put raisins or sultanas in her coleslaw and it really does give it a whole other dimension in flavour!

The vegetables and nuts I’ve used here are my own addition.  In these cold, dark months food sometimes needs to be a bit brighter and more sparkly and the colours in this winter slaw just make me want to grab a fork and dig in.  Possibly even with my cornflakes 😉

And I’m always looking for different ways to eat sprouts.  They’re another thing I can eat by the truckload and actively look forward to the winter months when they’re finally in season.  Sautéed with walnuts and shallots.  Roasted with grapes – just trust me on this one!  Or roasted with a big pile of autumn veggies, cinnamon and pecan nuts.

How to make vegan mayonnaise

It’s not as difficult as you’d think.  And actually far less inclined to ‘go wrong’ than ordinary, egg based mayonnaise.  You can, of course, buy it pre-made if time’s short.  The vegan mayo range in supermarkets is ever expanding and improving.  And lack of time shouldn’t be a prevention to enjoying this simply divine winter slaw!

To make your own does require a little bit of planning as you need to soak the cashews.  This can be done as little as an hour before you use them if you soak them in boiling water.  Or you can soak them overnight in cold water.

Then they’re just blended with the remaining ingredients until you have a smooth and creamy consistency.  I’d recommend blending rather than using a food processor.  Even a really good one.  I’ve tried both and while the food processor mayo was acceptable it’s considerably smoother from a blender.

This winter slaw goes perfectly with so many things:

• Peri Peri Tacos – these two recipes were practically made for each other!
• Vegan Christmas Pies – these savoury little pies and the creamy winter slaw would be the perfect addition to any vegan buffet!
• Za’atar Tofu and Cauliflower – a gorgeous creamy and crunchy contrast to the spiced tofu.
• Savoury Scones – I hear a winter picnic calling!

And of course, pretty much any pizza in the history of pizzas!

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