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Crunchy cali slaw

Crunchy cali slaw


This speedy vegan slaw with a creamy but spicy dressing makes a great side for veggie barbecue dishes

  • Feeds 8 Feeds 8
  • Ready in 15 minutes

Each serving contains

  • Energy
    1100kj 269kcal
  • Fat
    High 33%
  • Saturates
    Med 14%
  • Sugar
    Med 12%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 12g


  • 50g Co-op whole almonds
  • 1 Co-op British white cabbage, quartered and shredded (about 350g)
  • 2 red onions, thinly sliced
  • 3 carrots, coarsley grated
  • 2 Co-op Gala apples, cored and chopped into matchsticks
  • ½ x 25g pack flat leaf parsley, leaves only, roughly chopped
  • Juice of 3 limes
  • 2 tbsp BBQ sauce
  • 200g vegan mayonnaise (recipe below)
  • 1 heaped tbsp mustard
  • ½ tsp hot sauce
  • Pinch of cayenne pepper


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Spread the almonds out on a baking tray and roast for 8 mins until golden
  3. While the almonds are in the oven, put the cabbage, onion, carrot and apple in a large bowl and toss. Reserve some parsley to garnish, then add the rest to the bowl and mix again
  4. Remove the almonds from the oven, leave to cool slightly, then roughly chop

To make the dressing:

  1. Put all the ingredients in a bowl and whisk together until smooth
  2. Pour the dressing over the rest of the ingredients and mix everything together until well coated
  3. Sprinkle over the reserved parsley and chopped almonds to serve

This recipe is from BISH BASH BOSH! by Henry Firth and Ian Theasby is out now (HQ, HarperCollins)