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Vegan slaw with cabbage and carrot by Cook Veggielicious
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Shredded cabbage salad with sumac dressing

This cabbage salad is fresh, delicious, crunchy and above all colourful. Mixed with a sumac and lemon dressing this zingy vegan slaw is the perfect accompaniment to any meal.
Course Salad
Cuisine British, Vegan
Keyword cabbage salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 people
Calories 91kcal
Author Cook Veggielicious

Ingredients

  • ½ red cabbage shredded
  • ½ white cabbage shredded
  • 1 large carrot grated
  • small handful flat leaf parsley or coriander finely chopped, to serve

For the dressing

  • 2 tablespoons olive oil
  • 1 lemon juiced
  • 1 teaspoon sumac
  • Salt and pepper to taste
Metric - US customary

Instructions

  • In a large bowl mix together the shredded cabbage and grated carrot.
  • In a small jug beat together the olive oil, lemon and sumac and season to taste with salt and pepper.
  • Just before serving add the sumac dressing to the salad and mix well - I find that using my hands is best for this.
  • Sprinkle with freshly chopped parsley or coriander and serve.

Notes

  1. Nutritional information is approximate and is intended as a guide only.
  2. If you don't have sumac you can leave it out.

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 356mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2557IU | Vitamin C: 78mg | Calcium: 70mg | Iron: 1mg