Vegan friendly coleslaw

    2 hours 20 min

    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.

    10 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. In a bowl, mix the cabbage, cucumber, tomatoes, yellow pepper, spring onions and celery.
    2. In a separate bowl, whisk together the vegetable juice, red wine vinegar, sugar, olive oil, salsa and lemon juice. Season with salt and pepper.
    3. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate 2 hours before serving.

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