Rainbow ‘Slaw

I’m rather keen on colourful food – there’s nothing less appealing than a plate of brown! In my eyes even a little green garnish can lift the whole plate. This coleslaw is as colourful and pretty as a side-dish can be. An excellent way to add colour to a less exciting platter.

This colourful crunchy slaw is made with a big mustardy dressing rather than mayo – perfect for a lighter, healthier crunchy side.

Rainbow ‘Slaw (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan) N.B. contains mustard


  • 1/2 red cabbage, finely shredded
  • 2 carrots, grated
  • 1/2 red pepper, sliced into thin batons
  • 2 spring onions, finely sliced
  • 2 tbsp dijon mustard
  • 2 tbsps red wine vinegar
  • 1/4 cup extra virgin olive oil
  • handful pumpkin seeds, toasted

– Whisk together the oil, vinegar, mustard and seasoning.

– Pour over the chopped vegetables.

– Toss well, and enjoy.



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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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