Baked Potatoes with Home Made Coleslaw

by Jo

Serves 4

4 large potatoes
Olive oil
Vegan margarine
Salt and freshly ground pepper

Coleslaw:
¼ red cabbage, very thinly sliced
1 carrot, shredded
4 salad onions, finely chopped
¾ cup vegan mayonnaise
1 tsp Dijon mustard
1 tbsp tofutti cream cheese
Salt and pepper

Heat oven to 200°C.

Wash and dry potatoes and prick with a fork. Rub with a little olive oil and ground salt.

Bake in oven for 1 to 1 ½ hours depending on size of potatoes, until crispy on the outside and soft inside.

In the meantime make the coleslaw. Mix together the mayonnaise, mustard and cream cheese until smooth. Add to the vegetable and mix through well. Season to taste. Refrigerate.

When the potatoes are cooked cut through the middle. Open up potato and spread with a little nuttelex.

Pile on the coleslaw and serve.

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