Grilled cheese is the ultimate comfort food, especially when paired with coleslaw, the typical coleslaw. The vegetables are dried in the oven to concentrate all the flavors. From the Dutch word koolsla, meaning precisely coleslaw, coleslaw is another symbol of the influence of American food culture.
Ingredients for 4 portions
- White cabbage 450 g
- Red cabbage 270 g
- Carrots 150 g
- Halls 16 g
- Almond milk 60 g
- Canola oil 60 g
- Mustard grains 20 g
- Wholemeal bread 400 g
- Cheddar 280 g
Preparation
Wash all vegetables.
With a mandoline, cut the red and white cabbage into very fine strips.
Grate the carrots not too finely and mix them with the two varieties of cabbage, then season with salt.
Let the vegetables dry under a heated oven (40-50° C) until tender.
Pour the almond milk into a high-sided container and add the salt.
Add canola oil by blending with an immersion blender to make a mayonnaise, then flavor with mustard seeds.
Season the semi-dried vegetables with mayonnaise.
Slice the bread and toast it lightly, sprinkling a little cheddar on each slice.
Let the cheese melt in the preheated oven until tender.
Close the sandwiches and cut them into triangles.
Serve the grilled cheese sandwiches with a serving of Coleslaw.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.