No Egg Mayo
For those with an egg allergy or vegan, this is perfect. I’ve tried cashew mayo which leaves a grainy texture on coleslaw, but this is truly smooth. Tastes delicious and the flaxseed mean it’s packed with omega 3’s.
Servings Prep Time
10 10minutes
Passive Time
1hour
Servings Prep Time
10 10minutes
Passive Time
1hour
Ingredients
Instructions
  1. Grind the flaxseed in a coffee bean grinder.
  2. Put the ground flaxseed and almond milk into a food processor and blend for 1 minute.
  3. Add all the other ingredients apart from the oil.
  4. Turn the blender on and slowly add the oil through the open shoot.
  5. Put the mayo into a glass jar and refrigerate for at least an hour for it to firm up.
  6. Will keep for a week or so, if you can leave it alone for that long! Use it in the recipes below.
Recipe Notes

Here are the links for pink coleslaw and regular coleslaw.