vegan cabbage slaw

Savoy Cabbage, Apple and Walnut Slaw

A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked form as well) but makes a perfect base for this seasonal dish. Walnuts and red apple, in addition to red onion and raisins give the slaw a distinct flavour that is appealing in the colder months, but still versatile enough to be eaten all year round.

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It’s quick to make and can be kept in the fridge for a couple of days, which means you can enjoy it with a few meals. All the ingredients are also easy to get at your local supermarket. Vegan and gluten-free, this is a side dish just about anyone can enjoy.


vegan cabbage slaw

Savoy Cabbage, Apple and Walnut Slaw

Prep Time 15 mins
Chilling Time 2 hrs
Course Side Dish
Cuisine British
Servings 4



    For the Slaw:

    • ½ savoy cabbage leaves washed and very finely sliced
    • 1 red onion peeled, halved and finely sliced
    • 50 g walnuts chopped
    • 75 g large raisins
    • A small handful of coriander leaves roughly chopped

    For the Dressing:

    • 75 g vegan mayonnaise
    • 50 ml olive oil
    • 1 tsp English mustard
    • 3 tbsp maple syrup
    • 3 tbsp white wine/sherry vinegar
    • 1 clove garlic crushed or grated with a microplane
    • Salt and pepper to taste


    • Put all of the prepped slaw ingredients into a large mixing bowl and toss together.
    • To make the dressing, put all of the dressing ingredients into a small bowl and whisk until fully incorporated.
    • Pour the dressing over the slaw and fully combine. Store in the fridge for 2 hours to chill and for the flavours to infuse.
    Keyword apple, gluten free, red onion, savoy cabbage, slaw, vegan
    vegan cabbage slaw

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