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Rainbow slaw

Updated: Jan 9, 2020


1/4 red cabbage

1 medium carrot

1 medium yellow courgette

Handful fresh parsley

8 spring onions

1 tbsp lemon juice

2 tsp white wine vinegar

2 tbsp dairy free yoghurt

2 tbsp vegan mayonnaise

1 tsp Dijon mustard

Salt and pepper



1. Slice the cabbage into thin strips, peel and grate the carrot and grate the courgette. Add all of the veg to a large bowl.

2. Trim and finely chop the spring onions and parsley and add to the bowl along with all of the other ingredients. Mix well and season to taste with salt and pepper.



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