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
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
(You will need a blender for this recipe)
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
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!