I am in a salad kick this week. It’s probably because of the weather. It feels like summer already.  Not that we had cold winter this year but still the sunshine makes me feel good. I love this coleslaw because it tastes heavy and takes my hunger away in few minutes while it’s super healthy, high in protein and low in calories. Instead of mayonnaise I am using beans mayo. Follow my recipe and make your own with white beans (I used black eyed peas this time as that’s what I had in my fridge)

For the bean mayo

1 recipe portobello steaks (above)
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup shredded cabbage
1 red onion, slice
2 cloves garlic, minced
1 TS olive oil
1/4 cup white wine
1 TB corn flour
2 flour tortillas
shredded vegan cheese

bean mayo

For the beanslaw

1 recipe of bean mayo
2 cups shredded white cabbage
1 cup shredded purple cabbage
1/2 cup shredded carrot


To make the mayo blend all ingredients until creamy. To make the coleslaw place the carrot with the white and purple cabbage in a salad bowl and add the bean mayo. Mix and serve.


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