So for those of you who meet me on a daily basis, you’ve probably noticed that I’ve been eating crazy amounts of coleslaw this week. My mother made it a while back and I thought it was pretty good, so I asked if she could teach me how to make it. And that was the start of this week long addiction.
Anyways, the recipe is simple – only four ingredients for the sauce, and I use store bought, pre-sliced-and-diced veggies, so this one will be ready in just a few minutes. The source of creaminess I use is crème fraîche, and I’ve tried with both vegan and non-vegan versions of it. The vegan one I used was a little weird (Oatly), so I’d choose another brand next time. The rest of the ingredients are Dijon mustard, balsamic vinegar and a little olive oil. Let’s get to it.
Ingredients:
1 pack (250 g) pre sliced coleslaw veggies (in Norwegian stores this one is called Råkost Mix)
3 tsp crème fraîche (use plant based for vegan option. Also, I used Oatly’s for the pictures below)
1 tsp Dijon mustard
2 tsp balsamic vinegar (I use an apple flavoured one)
1 tsp olive oil (I use a basil infused kind)
Method:
- In a cup or small jar, blend the crème fraîche, mustard, balsamic vinegar and olive oil until completely smooth.
- Add the sauce to the veggies and mix. And I guess that’s it:)
Here are some lovely pictures for you to enjoy on this cold, grey (Oslo) Saturday morning. ¡Bye!