Creamy Chunky Coleslaw… Vegan!

Gather

• 2 carrots
• a wedge of white cabbage
• a handful of chard
• 100ml natural yogurt (I used coconut)
• 2-4 tablespoons milk (I used coconut)
• 2 tablespoons houmous
• 1 tablespoon tahini
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• Optional extras:
• pinch of cajun spice & a squeeze of lime juice
• Sea salt and black pepper
• pinch of red chili flakes, 1/2 teaspoon of mixed herbs
• 1 tablespoon almond butter (or peanut butter if you prefer)
• 1 tablespoon sesame seeds (lightly toasted if you wish)

Prepare

1. Chop your vegetables into strips and place in a bowl.
2. Stir together the yogurt and milk (depending on the consistency of your yogurt).
3. Add the houmous and tahini and mix well.
4. Add extras as desired – Cajun spice with a squeeze of lime for a Mexican twist; salt and pepper for a more traditional coleslaw; chili flakes and herbs for a bit more flavour; almond butter for a creamier taste (its really good)! Mix it up and try a few! Almond butter, Cajun spice & lime is great! 😀
5. Mix your dressing through your salad coating all of the vegetables.
6. Sprinkle over a splash of sesame for added crunch and decoration!
7. Enjoy!

Serve & Store

• Use as a side, use as a main!
• Switch up the vegetables – or add some beans
• Add it to a burger or some delicious nut cutlets
• Throw it in a sandwich or a wrap.
• Toss it on a baked potato.
• Use the dressing as a dip for crudités, fries or a drizzle.