Vegan Carrot & Red Cabbage Slaw with Sesame Dressing

Clive's Pies

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

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Ingredients

4 large carrots, peeled and shredded
300 g red cabbage, shredded
150 g cooked quinoa
1 bunch green spring onions, finely sliced
50 g sliced almonds
A handful of coriander, roughly chopped

For the dressing:
30 ml lime juice
1⁄2-inch piece fresh ginger, grated
60 ml toasted sesame oil
60 ml rice vinegar
2-3 tbsp tamari soya sauce

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

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

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 packaging instructions.
To prepare the dressing, combine the lime juice, grated ginger, sesame oil, rice vinegar and soya 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 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