Salads and Side Dishes

Vegan Coleslaw

Ingredients
1 medium white cabbage, shredded finely
2 large carrots, grated
1 large scallion (spring onion) cut into thin slices
The rest of the ingredients are to personal taste.
half cup Vegan mayo
quarter cup Soy cream
Drizzle of Olive Oil
Tablespoon English mustard
Tablespoon Whole grain mustard
salt
pepper
squeeze lemon juice

Method
In a large bowl mix together the mayo, soy cream, olive oil, 2 types of mustard, salt, pepper and lemon juice.
Mix really well.
Add and adjust according to taste.
Toss in the cabbage and stir really well.
Then add the carrot and scallion.
Stir well making sure everything is covered in the sauce.
This will keep well in the refrigerator for 2 days but I bet it doesn't last that long!!


Beetroot Salad

Ingredients
4 Beetroot, cubed
1 carrot, grated
1 green apple, cubed
Tblsp Sunflower seeds (I use salted ones)
Squeeze fresh lemon juice
2 tsp olive oil
Good lot of freshly grated black pepper

Method
Place everything in a bowl and mix well.
Simple AND delicious!


Spanish Salad

Ingredients
10 ripe black olives, stoned
2 cups thinly sliced raw cauliflower (about half a small head)
1/3 cup green pepper, finely chopped
1/4 cup small sweet red pepper, finely chopped
3 Tbsp scallions, finely chopped
2 Tbsp olive oil
Dash or two or three white wine vinegar
crisp lettuce leave

Method
Cut Olives into quarters and chop all the other veggies up really small, especially the cauliflower.
Mix everything together adding salt and freshly ground black pepper to taste.
Refrigerate for a few hours before serving.


Cajun Black Beans

Ingredients
1 Tablespoon olive oil
1 small onion, diced
2 cloves garlic, diced
1 green chilli, deseeded
300g Black Beans, canned or cooked according to instructions, drained
Half teaspoon Cajun seasoning
1 can sweet corn, drained
8 cherry plum tomatoes
Salt
Freshly ground black pepper

Method
Fry the onion, garlic and chilli in the olive oil for 5-10 minutes. Add the black beans and Cajun seasoning and cook for another 5 minutes.
In a separate bowl place the sweet corn and tomatoes, season well with salt and freshly ground black pepper.
Add the bean mixture to the sweet corn and tomatoes and toss well.