Beer Battered Fish and Chips, Eggless Tartar Sauce and Coleslaw

Ingredients

• 1 cup vegan mayonnaise (Use a good quality, thick vegan mayonnaise)
• 3 tbsp dill pickles (finely chopped)
• 1 tbsp capers (rinsed and finely chopped)
• 1 tbsp fresh dill (chopped)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tbsp shallot (finely minced)
• 0.25 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground, or to taste)

Instructions

1. 1

   Prepare your ingredients. Finely chop the dill pickles and capers. Finely mince the shallot and chop the fresh dill. Squeeze the lemon juice.

2. 2

   In a medium-sized bowl, combine the vegan mayonnaise, lemon juice, and dijon mustard. Whisk until smooth.

3. 3

   Add the chopped dill pickles, capers, fresh dill, and minced shallot to the bowl. Stir everything together until all ingredients are evenly distributed.

4. 4

   Season the sauce with salt and freshly ground black pepper. Mix well and taste. Adjust the seasoning if necessary.

5. 5

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and deepen.

6. 6

   Serve the eggless tartar sauce chilled with your favorite dishes like vegan fish and chips, crab cakes, or as a dip for vegetables.

Ingredients

• 450 g Green Cabbage (about 1/2 medium head, finely shredded)
• 1 large Carrot (peeled and shredded)
• 0.25 medium Yellow Onion (finely grated)
• 1 cup Mayonnaise (use a good quality, full-fat variety)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Granulated Sugar
• 0.5 tsp Celery Seed
• 0.75 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Vegetables

   • In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
   • Toss the vegetables together to ensure they are evenly mixed.
2. 2

   Make the Dressing

   • In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
   • Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3. 3

   Combine and Toss

   • Pour the prepared dressing over the shredded vegetables.
   • Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4. 4

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
   • This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5. 5

   Serve

   • Give the coleslaw a final stir before serving.
   • Serve cold as a side dish for barbecues, sandwiches, or fried chicken.