This healthy rainbow slaw recipe tastes amazing! It’s made with a delicious creamy vegan dressing and features toasted sunflower and pumpkin seeds. It’s gluten free and vegan, which means it’s a perfect potluck dish (you might want to double the ingredients if you’re serving a crowd).
SERVES 4-6
Ingredients:
- 2 cups finely sliced purple cabbage
- 2 cups finely sliced green cabbage
- 2 cups shredded carrots
- 3 finely sliced green onions
- ½ cup of sliced snow peas
- ½ cup of sliced capsicum
- ¼ cup chopped fresh parsley
- ¾ cup mixed seeds (pumpkin, sunflower, sesame and poppy seeds)
Slaw Dressing:
- ¾ cup raw cashews, soaked
- ½ cup unsweetened almond milk
- 1½ tspn Dijon mustard
- 1 tspn apple cider vinegar
- 1 small clove of minced garlic
- ½ tspn sea salt
Method:
To make the dressing, place cashews in a bowl, cover with boiling water leave to soak for 10 minutes. Drain cashews. Add to blender with the rest of the dressing ingredients. Blend until completely smooth and creamy.
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add a little lemon juice or apple cider vinegar if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
TIP:
The creamy vegan dressing is very versatile and will keep in the fridge up to 3 days. It is lovely drizzled over steamed brocolli and cauliflower.
or for a Zesty Lemon dressing, combine
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic (mince)
- ½ tspn ground cumin
- ½ tspn salt
Did you make this recipe?
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