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.
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
4 large carrots, peeled and shredded
300g red cabbage, shredded
150g cooked quinoa
1 bunch green spring onions, finely sliced
50g sliced almonds
A handful of coriander, roughly chopped
For the dressing:
30ml lime juice
1⁄2-inch piece fresh ginger, grated
60ml toasted sesame oil
60ml rice vinegar
2-3 tbsp tamari soya sauce
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.
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
(You will need a blender for this recipe)
Top tip! You can store the slaw in an airtight container in the fridge for up to 5 days.
Want to make your own pie? Check out these vegan pie recipes.
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