Jacket Potatoes Topped with Freshly Made Coleslaw
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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