Easy Vegan Coleslaw with beans
This Easy Vegan Coleslaw with beans is low-fat, creamy, and perfect for your barbeque or summer picnics or best as a light lunch.
Servings: 6
Ingredients
- 1 Cup Cabbage Shredded
- ½ cup Carrots Shredded
- ¼ cup Onion Shredded
- ¼ cup Sweet Corn kernels
- 3 tablespoon Vegan Mayo can be replaced with normal mayo
- 3 tablespoon lemon juice
- 1 teaspoon paprika powder
- ½ teaspoon onion granules
- ¾-1 cup Red Kidney beans
- ¼ cup Butter beans
- 1 tablespoon Mint dry, one can use fresh too, if fresh add around 2 tablespoon
- 1 tablespoon Oregano dry, one can use fresh too, if fresh add around 2 tablespoon
Instructions
- In a large bowl mix all the ingredients.1 Cup Cabbage, ½ cup Carrots, ¼ cup Onion, ¼ cup Sweet Corn kernels, 3 tablespoon Vegan Mayo, 3 tablespoon lemon juice, 1 teaspoon paprika powder, ½ teaspoon onion granules, ¾-1 cup Red Kidney beans, ¼ cup Butter beans, 1 tablespoon Mint, 1 tablespoon Oregano
- Let it sit for 10-15 minutes.
- Serve.
Notes
- Standard US US-size cups and spoons used. 1 teaspoon = 5ml, 1 cup = 235ml
- Measurements are a rough guideline. One can change as per preference.
- Read above for variations or replacements.