Denise says:

  • This vegan salad uses a trio of different cabbages – sweetheart cabbage, red cabbage and kale. As a tasty vegan alternative to the traditional mayonnaise dressing, I like to make my cabbage slaw with a delicious zingy avocado dressing.
  • Cabbages come in hundreds of varieties. All are economical and go a long way – perfect if looking for healthy recipes on a budget.
  • Preparation Time:  25 minutes
  • Cooking Time: 10 minutes
  • Serves 6


150g red cabbage – very finely sliced 1 ½ teaspoons coarse salt 350g sweetheart cabbage (approx. 1) 1 tablespoon rapeseed oil 200g carrot – approx. 2 carrots, peeled and grated 80g curly kale – thick stems discarded, blanched through boiling water & drained 2 teaspoons sesame seeds – toasted For the dressing: 1 ripe avocado – peeled, halved and destoned 1 lime – juice only 1 teaspoon rice vinegar 1 tablespoon agave nectar, sugar or date honey 1 teaspoon smoked paprika 1 teaspoon garlic salt


  1. Toss the red cabbage with the salt in a colander and set aside in the sink to drain for about 10 minutes.
  2. Heat a griddle pan or large frying pan until very hot. Halve the sweetheart cabbage lengthways then cut half into 4 wedges, leaving the stem intact.
  3. Brush the cut sides with the rapeseed oil. Griddle for 3 minutes on each side until well charred – working in batches if needed. Resting a heatproof weight on top of the wedges, such as a heavy saucepan, will help them char better.  Set aside to cool.
  4. Rinse the red cabbage to remove the salt. Spread on some kitchen paper and pat dry. Transfer to a large serving dish.
  5. Cut away and discard the tough cores from the charred cabbage. Slice widthways into 1cm strips and add to the bowl.
  6. Mix through the grated carrot and blanched kale.
  7. Put the dressing ingredients into the food processor, season and then blitz until very smooth. Mix into the vegetables in the bowl.
  8. Scatter with sesame seed and serve.