Italian spread

Classic Creamy Italian Salad
Classic Creamy Italian Salad

Or coleslaw? It’s not much that separates the two, of course. Some think it’s the amount of mayonnaise, others believe there’s onion in coleslaw but not in Italian salad. No Italians I know, knows what Italian salad is, but we can discuss this up and down – homemade Italian salad or coleslaw or call it what you want is at least very good either as a topping or side dish, especially for the barbecue in summer. Put in what ever you want, this is the basic type.

Ingredients for a big bowl:

  • 100 ml of soy milk, unsweetened
  • 1 tablespoon dijon mustard
  • 1 teaspoon of white wine vinegar or apple cider vinegar
  • 200-300 ml sunflower oil or other flavor-neutral oil
  • Salt, pepper
  • Onion powder and garlic powder to taste (can be left out)
  • 2 large carrots, grated
  • Some sliced/grated ​​cabbage
  • 1/2 onion, optional


Make mayonnaise like this: put soy milk, spices, vinegar and mustard in a blender or food processor and run it for a few seconds. Then add oil to it in a thin beam while the machine is running until it thickens. It will happen soon! I rarely use more than 0,8 cups oil. Then put the mayonnaise into a bowl.

Peel the carrots and shred them. Shred the cabbage and cut the onion into thin slices. Mix everything together and stir in the mayonnaise. Let in cool down in the fridge for an hour or more. Experiment with other flavors if you want, I think some crushed garlic would be nice in this salad. Serve on bread with fresh parsley on top.

Maybe not gourmet food, but on a day to day basis, but who cares?

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