Preparation time: 20 min
¼ young cabbage
100 g smoked tofu
½ cup peanuts
Thinly cut the cabbage and grate the carrot. Crumble or coarsely grind the tofu, roast it in a pan, or even better, in an air fryer until crispy. Coarsely ground the peanuts. Place all ingredients into a large bowl and add the chives.
¼ cup apple cider vinegar
¼ cup water
1 tbs tahini
1 tbs vegan mayo
Mix all the ingredients in a blender to get a thick dressing. Add the dressing to the salad and mix well.
Coleslaw can be eaten as an independent meal, a side dish, or to spice up burgers and sandwiches.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.