Vegan Carrot & Red Cabbage Slaw with Sesame Dressing

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

Bursting with colour and goodness this vibrant slaw is the perfect side dish with your favourite pie or sharing quiche from Clive’s Pies – organic, one hundred percent plant-based and totally delicious.

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

Prep Time: 20 minutes

Cook Time: 10 minutes

 Serves 4-6

Method

1. Start by preparing the ingredients: peel and shred the carrots and cabbage and cook the quinoa according to packaging instructions.
2. To prepare the dressing, combine the lime juice, grated ginger, sesame oil, rice vinegar and soya sauce in a small bowl.
3. 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.
4. 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 favourite organic and plant-based pie from Clive’s Pies.

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

Recipe & photo: Romy London