Truly Yummy Zesty Slaw
A creamy, zesty gluten free and dairy free slaw made with fresh ingredients. Perfect for BBQs, pulled pork and summer entertaining.
With the heatwave we’re currently enjoying, it only feels right to introduce you to my Truly Yummy Zesty Slaw. Completely gluten free and dairy free, it’s a quick and easy slaw made with a handful of fresh ingredients that give plenty of flavour.
Although the dressing is wonderfully creamy, the fresh lime juice and coriander give it a bright, zesty kick that sets it apart from the traditional coleslaw. If you’re struggling to know which plant-based cream to buy, not just for this recipe but for dairy free cooking in general, check out my plant-based cream post in the substitutes section which features the products I regularly use.
This zesty slaw is the perfect side dish for summer BBQs. Serve it alongside my Truly Yummy Beef Burgers, pulled pork or your favourite grilled meats. However, it’s far too good to reserve just for summer and works equally well as an all-year-round side dish. In fact, any leftovers are often enjoyed piled generously in my husband’s ham salad sandwich the next day.
It keeps well in the fridge for up to three days and the flavours do continue to develop over time. While it can be served immediately, I recommend leaving it for a couple of hours before serving to allow the lime, coriander and cumin dressing to fully mingle.
The recipe makes a generous bowlful, making it ideal for BBQs, parties and family gatherings. It’s also far kinder on the budget than buying multiple tubs of ready-made coleslaw from the supermarket. Better still, while many supermarket coleslaws contain dairy, this homemade version is completely dairy free, just as creamy and delicious.
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Truly Yummy Zesty Slaw
Equipment
- 1 mandoline slicer or large knife and chopping board
- 1 large serving bowl
- 1 small bowl
Ingredients
Slaw vegetables
- ½ small white cabbage
- ½ small red cabbage
- 1 bunch spring onions
Zesty dressing
- 1 lime, juice only
- 1 tsp ground cumin
- 2 tbsp coriander – fresh or frozen, chopped recommend using frozen as it is cheaper and already chopped.
- 4 tbsp mayonnaise
- 4 tbsp plant-based cream recommend Alpro Single Soya
- Salt & Pepper
Instructions
Slaw vegetables
- Using the mandoline slicer or knife and chopping board finely slice both cabbages.
- Wash and finely slice both the green and white parts of the spring onions.
Zesty dressing
- In a small bowl add the dressing ingredients – cumin, coriander, plant-based cream, mayonnaise and lime juice.
- Give everything a good mix and stir in the chopped spring onions.
Assembly
- Place the sliced cabbage in the large serving bowl.
- Pour over the zesty dressing with a good grind of salt and pepper then give everything a good mix so the cabbage is coated in the zesty dressing.
- Either serve immediately or cover and store in the fridge for a couple of hours.
Notes
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