The Schwarzenegger of salads! Vegan mayo travels well, so this is a great salad to take to potlucks and picnics or on the plane for properly delicious vegan sustenance.
Ingredients 10
1⁄4 green cabbage, finely shredded
2 Lebanese cucumber, short, thinly sliced
5 radishes, large, thinly sliced
1 handful dill, large, roughly chopped
1 handful flat-leaf parsley leaves, large, italian, roughly chopped
Dressing
125 g sour cream
3 tbsp mayonnaise, see my recipe
3 tbsp apple-cider vinegar
2 tbsp water
1 shallot, small, finely diced
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Method 4
Using either a mandoline or a food processor fitted with a thin slicing blade, finely shred the , then thinly slice the and .
Place the sliced in a sieve or colander and sprinkle with a big pinch of salt. Allow to stand for 15 minutes to remove any excess moisture, then pat dry with paper towel.
To make the dressing, place the , , , , and finely diced in a jar, season with salt and pepper, and shake well to combine.
Combine the shredded , sliced , sliced , , and in a bowl, then pour over the dressing and mix together well.
