Mango & Purple Cabbage Coleslaw + Vegan Mayonnaise

Mango & Purple Cabbage Coleslaw + Vegan Mayonnaise 


After all the Mooncakes making, tasting and a big feast in our family gathering. I think it is the right time to have a healthier and lighter diet. 🙂


We have been to the famous Borough Market in the Central London with family. It is a wonderful day, gorgeous weather with a little bit breeze but still sunny. We found a hidden alley way between all the busy shops. Lots of benches around a rose garden, actually it is the back garden of a church. Many people attracted by this beautiful environment and take a short stay. We decide to have our sandwiches and refreshing drinks here. We’re chatting and laughing nearly all afternoon. Such a relaxing day, I can’t tell you how enjoyable I am!



Afterward, I bought a lot of fresh local farm produce vegetables from the market. Such as purple kale, bright red and yellow tomatoes, carrots and wild mushrooms, etc…also with the purple cabbage.


I just found out recently, add a ripened mango in the coleslaw mixture, it can upgrade the taste so well. And I prepare this for my packed lunch in the next day.


Mango & Purple Cabbage Coleslaw + Vegan Mayonnaise 


For the coleslaw:

  • 1/2 Purple Cabbage, finely shredded
  • 1 large Mango, finely sliced
  • 1 large Carrot, finely grated
  • Handful of Walnuts, chopped
  • Vegan Mayonnaise, see below for recipe
  • 1 tsp Maple syrup or brown sugar, optional

For the Vegan Mayonnaise:   Recipe adapted from youtube

  • 50ml Soy milk
  • 100ml Vegetable oil or Light olive oil
  • 15ml Vinegar
  • 1 tsp Mustard
  • 1 tsp Sweetener, (I use maple syrup)
  • 1/2 tsp Pink sea salt



  1. For the vegan mayonnaise: Add all the ingredients (reserve 50ml of the vegetable oil) in a blender, work until all well combined. Add the remaining oil and blend again until the mixture reaches the thick consistency. Keep in an airtight container if it can’t finish all.
  2. For the coleslaw:  Mix all the cabbages, carrots in a large mixing bowl. Add the vegan mayonnaise, maple syrup, and walnuts. Fold it thoroughly. Slightly stir in the sliced mangoes and mix it. Then serve!  🙂




  • The nuts and sweetener are my extra adding, it is optional. Feel free to skip it if you don’t like them.
  • Keep the coleslaw in the fridge for overnight, the taste and texture will be nicer.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.