This Shredded Cabbage and Carrot Salad is a fresh, summery take on the classic American coleslaw. It is perfect to serve at lunch or dinner as a main dish or as a side dish. We are going to give it a tropical, sweet and fruity touch by adding pineapple, apple and raisins and we are going to serve it with a delicious pineapple sauce to replace the mayonnaise that will help create a rich combination of flavors. Keep reading and discover how to make cabbage and carrot salad without mayonnaise.
Ingredients to make Cabbage and Carrot Salad without mayonnaise:
- ½ cabbage
- 2 apples
- 6 pineapple slices
- 1 carrot
- ½ cucumber
- 1 handful of raids
- 1 bunch of agar seaweed strips
- 2 tablespoons of oil
- 2 tablespoons of flax seeds
- ¼ cup of water (60 milliliters)
- 1 teaspoon umeboshi paste
- 1 splash of soy sauce
- 2 tablespoons of brewer’s yeast
How to make Cabbage and Carrot Salad without mayonnaise:
Soak the agar seaweed in warm water for 15 minutes. After the soaking time, drain them well, squeezing them with your hands and using scissors, cut the fibers into shorter pieces.
Peel the apple and carrot. Grate the apple, carrot, cucumber and cabbage on a coarse grater or process them in a food processor as I have done.
In a salad bowl mix all the vegetables and fruit, add the raisins, 3 slices of pineapple cut into pieces and the agar algae to continue with the preparation of the cabbage and carrot salad without mayonnaise.
Prepare the pineapple sauce by combining the other 3 pineapple slices with the oil, water, umeboshi paste, brewer’s yeast, flax seeds, and soy sauce. Blend all the ingredients until a thick and homogeneous sauce is formed.
Serve the cabbage and grated carrot salad without mayonnaise with the pineapple sauce on top. As you can see, it is a very complete vegan American salad, perfect to accompany other dishes, such as quinoa and beetroot burgers, or ideal to serve as a single dish.
