Vegan Coleslaw
Crisp, crunchy and 100% plant-based, made with Alpro Plain soya alternative to Greek Style yogurt
Salad
Snacks
Lactose free
Vegan
Vegetarian
Soya
Gluten free
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400g mixed white and oxheart/sweetheart/pointed cabbage
1 large carrot, peeled
1 red apple
60g cashew nuts, salted and roasted
2 tbsp sesame seeds, mixed
handful of mint and coriander leaves
The dressing: (vary the amounts to taste):
4 tbsp white balsamic vinegar
1 tsp agave syrup
1 lemon, zest and juice
½ garlic clove
1 tsp ground cumin
400g Alpro Plain Soya alternative to Greek Style Yoghurt
Ingredients
400g mixed white and oxheart/sweetheart/pointed cabbage
1 large carrot, peeled
1 red apple
60g cashew nuts, salted and roasted
2 tbsp sesame seeds, mixed
handful of mint and coriander leaves
The dressing: (vary the amounts to taste):
4 tbsp white balsamic vinegar
1 tsp agave syrup
1 lemon, zest and juice
½ garlic clove
1 tsp ground cumin
400g Alpro Plain Soya alternative to Greek Style Yoghurt
Preparation
1
Prep the veggies. Finely chop the cabbage and coarsely grate the carrot. Slice the apple into julienne strips. Then pop the whole lot into a large bowl and toss together.
2
Now for the dressing. Mix the Alpro Plain soya alternative to Greek Style yogurt, balsamic vinegar, agave syrup, lemon juice and zest, finely chopped garlic and cumin and season with salt and pepper.
3
Pour the dressing over the salad mix and stir through until all the veggies are nicely coated. Finely chop the herbs, add them to the mix and leave for 10 minutes for all that fab flavour to blend together.
4
Finally, for a little extra crunch coarsely chop the cashew nuts and scatter over the salad along with the sesame seeds. The perfect side for summer BBQs!
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Made with Greek Style Plain
400g
