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Vegan Coleslaw
Time and servings
10 minsTotal time
12Servings
10 minsPrep time
Ingredients
- 400 g of mixed white and oxheart/sweetheart/pointed cabbage
- 1 large carrot, peeled
- 1 red apple
- 400 g of alpro plain soya alternative to greek style yoghurt
- 1 lemon, zest and juice
- 1 tsp of agave syrup
- 1 tsp of ground cumin
- 0.5 garlic clove
- 2 tbsp of sesame seeds, mixed
- 60 g of cashew nuts, salted and roasted
- 4 tbsp of white wine vinegar
- 1 handful of mint and coriander leaves
Method
Step 1
Prep the veggies. Finely chop the cabbage and coarsely grate the carrot. Slice the apple into julienne strips. Then pop the whole lot into a large bowl and toss together.Step 2
Now for the dressing. Mix the Alpro Plain soya alternative to Greek Style yogurt, balsamic vinegar, agave syrup, lemon juice and zest, finely chopped garlic and cumin and season with salt and pepper.Step 3
Pour the dressing over the salad mix and stir through until all the veggies are nicely coated. Finely chop the herbs, add them to the mix and leave for 10 minutes for all that fab flavour to blend together.Step 4
Finally, for a little extra crunch coarsely chop the cashew nuts and scatter over the salad along with the sesame seeds. The perfect side for summer BBQs!