The quantities here are suitable for making coleslaw accompanying a meal for 4 people.

One of the ingredients in this recipe is the liquid leftover from cooking chickpeas. It’s commonly obtained from the liquid drained from a can of chickpeas and called aquafaba. Of course, you can make it yourself as a co-product of cooking chick peas from scratch (the cheapest way of preparing them).

Ingredients 

• 65 ml of aquafaba
• 1½ teaspoons of mustard powder
• 1 pinch of salt
• 1½ teaspoons of lemon juice
• 200 ml of vegetable oil
• 1 teaspoon of cider vinegar

Electric hand-held blender method

• Place all ingredients in a bowl.
• Blend with an electric hand-held blender until you have the consistency you want.

Save money: the hand-whisk method

• A hand whisk can be used instead of an electric blender.  
• Except oil, place all other ingredients in a bowl.
• Whisk all ingredients whilst slowly pouring in the oil.
• Continue whisking until you have the consistency you want.