Creamy Curry Coleslaw with Roasted Red Peppers
A zesty and creamy alternative to traditional coleslaw, this vibrant dish combines roasted red peppers, sweet raisins, and crunchy sunflower seeds, all brought together by a flavorful curry dressing. Perfect for your next barbecue!
Equipment
- whisk,
- Knife (for chopping veggies)
Ingrediënten
For the coleslaw:
- 1 head cabbage shredded
- ½ cup 130 g julienne-sliced fire-roasted red peppers (use jarred, packed in water, or roast your own)
- 1 cup 108 g shredded carrot
- ¼ cup 32 g sunflower seeds
- ¼ cup 40 g raisins or currants
For the dressing:
- 1 cup 224 g vegan mayonnaise, store-bought or homemade
- 3 tablespoons 45 ml apple cider vinegar
- 2 tablespoons 12 g yellow curry powder, store-bought or homemade
- Salt and pepper to taste
Instructies
- Add the shredded cabbage, roasted red peppers, shredded carrot, sunflower seeds, and raisins to a large bowl.
- In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, curry powder, salt, and pepper until smooth.
- Drizzle the dressing over the coleslaw ingredients and toss to combine.
- Refrigerate until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:
Serve chilled as a side dish at your next barbecue or picnic. It pairs beautifully with grilled vegetables or any protein of choice.
Wine Advice:
A chilled white wine, such as Chardonnay or Sauvignon Blanc, would complement the creamy, curry-spiced flavors perfectly.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 12 g | Fiber: 3 g | Sugar: 7 g | Salt: 0.4 g
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