I am often intrigued by vegan substitutes, but I do like to try and ‘keep it real’ as much as possible, utilising natural alternatives in my cooking, rather than growing too dependent on fake meat, etc (though I have a soft spot for vegan frankfurters...) That said, I’ve come up with a great way to make a vegan coleslaw, that doesn’t involve and imitation mayonaise!

1. Cabbage (different colours if possible, for variety)
   

2. Carrots
   

3. Sultanas
   

4. Oil (mellow flavoured, ie: not EVOO if you can avoid it)
   

5. Apple cider vinegar
   

6. Brown sugar
   

Very simple - shred your cabbage, grate or finely dice your carrots and throw them into a bowl, then toss through sultanas. Up to you how much you use of each, depending on your taste preferences and how many people you are feeding.

In a separate vessel, whisk or mix extremely well your oil, vinegar and brown sugar. Again, quantities are flexible dependent on the size of your slaw, but I’d say 2/3 oil to 1/3 vinegar, plus brown sugar to taste. Keep adding things until it tastes right. A little sweet but still tangy.

Toss altogether and serve. C’est magnifique!!

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