I love red cabbage in any shape or form, cooked or raw. But as this fabulous Vegan Red Cabbage Slaw with red onion it has to be on my top 10 list of ‘How Do You Like Your Red Cabbage?’ 😊
Topped with tasty sunflower and pumpkin seeds that provide vitamins, minerals, protein, fibre, and healthy fats, you really are giving your body a treat. And that’s not even mentioning the benefits of the red cabbage and onion!
It’s quite important to use a good quality vegan mayonnaise as they have a better flavour. For this recipe, I used Hellmann’s Vegan Mayonnaise, which is also gluten free.
Now, what shall I serve it with?
This Gluten Free Slaw is also a great addition to a mezze board with Vegan Home-Baked Flour Tortilla Chips and Amazing Vegan Miso Hummus. Please note the Home-Baked Tortilla Chips shown here are not gluten free.
If you want to serve this as part of a buffet just make ahead and mix in the sunflower and pumpkin seeds before serving. This will ensure they keep their ‘bite’ which adds to the texture of the dish.
Vegan Red Cabbage Slaw - Gluten Free
- 15 min
- 114 Cals/Serving
- ½ medium red cabbage (approximately 400g) very finely sliced
- ½ medium red onion (approximately 100g) very finely sliced
- 1 tablespoon sunflower seeds} few extra for serving
- 1 tablespoon pumpkin seeds} few extra for serving
- 1 tablespoon oil
- 2-3 tablespoons of good quality, gluten free, vegan mayonnaise
- 1 teaspoon salt
- Freshly ground pepper to taste
- Step 1
- Place the onions on a plate and sprinkle them evenly with the salt.
- Step 2
- Heat the oil in a non-stick frying pan or wok and toss the sunflower and pumpkin seeds in the oil until they start to split slightly. Once a few have split, remove from the heat, set aside, and leave to cool.
- Step 3
- In a large bowl place the red cabbage, onion, and cooled sunflower and pumpkin seeds. Add the mayonnaise and freshly ground black pepper and mix thoroughly, ensuring all the ingredients are coated.
- Step 4
- Sprinkle with the extra seeds and serve as a side dish with salads, burgers, in pitta bread, sandwiches, and as part of a summer buffet.