Kumpir with Coleslaw and Yin & Yang Mayonnaise
[Vegan]

For the Kumpir:

For the Mayonnaise:

1. Give the Soy Milk, Mirin vinegar, mustard, agave syrup, wasabi and the ume paste (or the alternatives) into a tall vessel and mix it up for 5 seconds.
2. Start mixing the basis and drizzle very slowly first the rapeseed oil, then the olive oil into.
3. Mix up until the Mayonnaise reached a nice firm texture, if needed add a little bit more oil into.
4. Add some salt and white pepper at will.

For the Purple Coleslaw:

1. Take the purple cabbage head, cut the bottom ribs away. Shred the leaves really fin with a sharp knife or a cabbage shredder
2. Shred the carrots with a square file
3. Cut the baby leek into fin slices and add all together in a large bowl.
4. Add vinegar, salt, sugar, and lime to the bowl and mix everything really well with your hands. Hint: it is important that you squeeze the cabbage really well with your hand for at least two minutes. The coleslaw will get really soft and tasty from this procedure.
5. Put the Coleslaw a side and wait for at least an hour, then taste it again and add salt, pepper and acidity at will.
6. Or just buy some from the store and add the mayo!