This is a super easy to make and moreish vegan version of coleslaw. The underrated cabbage is a powerhouse of nutrients and is fantastic raw. This recipe is perfect alongside veggie burgers! 

Preparation time: 
Dietary type: 
Dairy free
Gluten free

500g Cabbage (Red, White or Savoy)

1 Carrot

1 Red onion (or 2 small Shallots)

20g Coriander

5 tbsp Mixed Seeds (such as Pumpkin, sesame and sunflower)

For the dressing:

2 tbsp White Miso

1 Clove Garlic

2 tbsp Rice Wine Vinegar

2 Limes

2 tsp Sesame Oil

2 Tbsp Mirin

6 tbsp Sunflower oil


Step 1.

Firstly shred your cabbage. It's up to you on thickness! Get a large mixing bowl and add the cabbage. Follow by finely slicing your onion and carrot and finely chopping the coriander. Add this to the bowl. Set aside.

Step 2.

Next make your dressing. get a small bowl and add your miso. Finely grate in the garlic and the zest of the limes. Cut the limes in half and squeeze the juice into the bowl.

Step 3.

Add the rest of the ingredients to the bowl and mix well until it is all combined and has a slightly creamy texture. Pour this over the raw sliced vegetables. Toss the dressing through and mix well until the veg is well coated in the dressing.

Step 4.

Next toast your seeds in a dry frying pan over a medium heat. Toss them in the pan every so often until they are slightly brown. Add the seeds to the slaw and mix, leave some for the top! Then serve scattering more seeds over the top.


Recipe by Martin Hill 

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