Vegan Coleslaw

There are few different ways to prepare this salad. The cabbage can be minced using the food processor or thinly shredded and mixed with the mayonnaise with a little mustard or vegetable oil and vinegar. I blanched the vegetables, as I prefer it to be a little bit softer and not that raw.
Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 250g round cabbage, finely shredded
° 25g carrot, peeled and finely shredded
° 250ml water
° 2 tablespoons vegetarian salad cream/ vegan mayonnaise
° salt and pepper to taste
° vinegar (optional)

1. Blanch the cabbage in a pot of boiling water for 1 minute. Drain well and set aside to cool for 5 minutes.
2. Place cabbage in a salad bowl. Stir in the vegetarian salad cream/vegan mayonnaise and season to taste with salt, pepper and vinegar.
3. Stir well to mix and set aside for a few hours in the refrigerator to allow the flavour to develop.
4. Serve chilled.