Plant-Base Dill Pickle Slaw

This is a great recipe for the warmer months and goes well with plant based burgers in the BBQ season. If you haven’t already, read through our blog for Plant-Based BBQ Ideas that shares loads of tips for you to enjoy a family BBQ without starving!

Ingredients:

Serves 12

  • 1 White Cabbage shredded or grated
  • 1 Red Cabbage shredded or grated
  • 1 kg Carrot grated
  • 100g Pumpkin Seeds toasted
  • 100g sunflower seeds toasted
  • 500g Plant Based Mayo
  • 100g Fresh Dill finely chopped
  • 500g Spanish or Mild Onions grated or very finely sliced
  • 100g Gherkins chopped fine (you can also add the same of chopped capers)
  • Salt and Pepper to taste
  • 1 Tablespoon Lemon juice

Combine all the ingredients in a large bowl and taste for seasoning.  This can be made the day before and will keep in the fridge for a few days.


| Mel & Annmarie

Plant Based Foods
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