Jacket Potato with Freshly Made Coleslaw

Jacket Potatoes Topped with Freshly Made Coleslaw

(serves 4)


4 medium potatoes, washed and pricked

¼ white cabbage, finely shredded

2 silverbeet leaves, finely sliced

1 red onion, peeled and diced

2 carrots, grated

1 cup oil free vegan mayonnaise


Prick four medium sized potatoes with a fork on all sides, then place in a medium hot oven at 180°C and cook for about 40 minutes, or microwave for 15 minutes.

For the coleslaw:

Add one cup of oil free vegan mayonnaise to a mixing bowl with the cabbage, carrot, red onion and silverbeet with the mayonnaise and mix well. Serve the jacket potatoes topped with the coleslaw.

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