About this recipe:This coleslaw is not only tasty, but also egg-free and vegan-friendly! It's inspired by gazpacho soup and works incredibly well as a side dish to any meal. Alternatively, you can serve it as a salad.
450g green cabbage, finely chopped
65g cucumber, chopped
180g tomatoes, chopped
75g yellow pepper, chopped
50g spring onions, chopped
60g celery, chopped
4 tablespoons V8 vegetable juice
4 tablespoons red wine vinegar
1 teaspoon caster sugar
1 tablespoon olive oil
1 tablespoon salsa
1/2 lemon, juiced
salt and pepper to taste
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
In a bowl, mix the cabbage, cucumber, tomatoes, yellow pepper, spring onions and celery.
In a separate bowl, whisk together the vegetable juice, red wine vinegar, sugar, olive oil, salsa and lemon juice. Season with salt and pepper.
Pour the dressing over the vegetables and toss to coat. Cover and refrigerate 2 hours before serving.