Vegan Coleslaw

12
1h 30m
Crisp, crunchy and 100% plant-based, made with Alpro Plain soya alternative to Greek Style yogurt
Vegan Coleslaw
  • For the veg
  • 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
!

  • For the veg
  • 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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