Coleslaw - or, as you come across it a lot in English, coleslaw - is a tasty side dish in many situations. Especially with a hamburger or barbecue it tastes very good, but it can also be served on a weekday alongside boiled potatoes. Coleslaw is also not at all difficult to make plant-based : just substitute the mayonnaise for a vegan variety.

This is a basic cabbage salad recipe based on red cabbage and completely customizable with ingredients that you like. Make the salad extra fresh with apple, or sweeter with raisins. Nuts, such as pecan or walnuts, give the salad more bite and make it even more filling. But this vegan cabbage salad is also delicious on its own! The red cabbage salad will keep for two days in the refrigerator. It may need some extra dressing the next day, but just a little extra mayonnaise will do the trick. Don't have red cabbage in the house? The salad is also very tasty with white cabbage.