Vegan Carrot & Red Cabbage Slaw with Sesame Dressing

Clive's Pies

Recipe from our friends at Clive’s Pies & Romy London

Bursting with color and goodness, this vibrant slaw is the perfect side dish for any meal. Organic, 100% plant-based, and totally delicious.

Top tip! Add more color and fresh, healthy flavors by mixing in peppers, radishes, sugar snap peas, chopped apple or raisins, or whatever you find in the fridge!

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Ingredients

4 large carrots, peeled and shredded
6 cups red cabbage, shredded
1.5 cups cooked quinoa
1 bunch green spring onions, finely sliced
1/3 cup sliced almonds
A handful of coriander, roughly chopped

For the dressing:
2 tbsp lime juice
1⁄2-inch piece fresh ginger, grated
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2-3 tbsp tamari soy sauce

Recipe from our friends at Clive’s Pies & Romy London

Bursting with color and goodness, this vibrant slaw is the perfect side dish for any meal. Organic, 100% plant-based, and totally delicious.

Top tip! Add more color and fresh, healthy flavors by mixing in peppers, radishes, sugar snap peas, chopped apple or raisins, or whatever you find in the fridge!

Preparation

(You will need a blender for this recipe)

Method

Start by preparing the ingredients: peel and shred the carrots and cabbage, and cook the quinoa according to the packaging instructions.
To prepare the dressing, combine the lime juice, grated ginger, sesame oil, rice vinegar, and soy sauce in a small bowl.
In a large bowl, combine the shredded carrot, cabbage, and spring onions and drizzle with the dressing. Gently massage the dressing into the slaw and set it aside for 10 minutes.
Once the quinoa is cooked, allow for it to cool down and then mix it with the slaw. Sprinkle in the sliced almonds and chopped coriander and you’re ready to serve!

Serve with your favorite plant-based main dish.

Top tip! You can store the slaw in an airtight container in the fridge for up to 5 days.

Recipe & photo: Romy London