Autumn vegetable slaw recipe

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Autumn vegetable slaw recipe


Serves 2 as a main and 4 as a side

  • 2 tablespoons cashews
  • 1 tablespoon pine nuts
  • 1/2 teaspoon dried chillies
  • 1 shallot, peeled and thinly sliced
  • 1cm fresh ginger, peeled and crushed
  • 2 cloves garlic, peeled and crushed
  • 1 medium red chilli, deseeded and finely diced
  • 8 baby corn, quartered lengthways
  • 1/5 butternut, peeled and grated on the large grate
  • 1 medium courgette, grated on the large grate
  • 1/5 small white cabbage or sweetheart cabbage, outer leaves and core removed, thinly sliced
  • 3 spring onion, finely sliced
  • 1 large handful mint, finely chopped


  • 2 tablespoons rapeseed oil
  • 1 tablespoon sesame seed oil
  • 1 tablespoon red wine vinegar
  • 1/2 lemon juice
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 teaspoon sesame seeds


Prep time: 7 minutes
Cooking time: 3 minutes
Total time: 10 minutes

Autumn vegetable slaw recipe

It makes my heart sing when I can create a recipe specifically to someone’s needs. And this is what happened here… said person is vegan and after something crunchy with cabbage, onions, garlic, vegetables and lots of fresh coriander. Slaw’s are such a great way of adding a variety of vegetables into our diets, and I love this version for Autumn. It includes butternut and cabbage (both Autumn vegetables in the UK) but also has a serious layer of freshness to it which lends itself to the end of summer. As if it’s clinging on and won’t let go of those last summer rays. Which is exactly how I feel every year at the start of September.


Heat the frying pan over a medium to high heat and dry roast the cashews, pine nuts and chilli flakes for 3 minutes, or until they start to turn golden.

Remove the nuts and chilli flakes from the frying pan to a mixing bowl and return the frying pan to the heat. Add a tablespoon of rapeseed oil, the shallots, garlic, ginger and fresh chillies to the pan and cook over a medium heat for 4 minutes.

Remove the pan from the heat and pour it in to the mixing bowl.

Add the baby corn, butternut, courgette, white cabbage, spring onions, freshly chopped mint and coriander to the mixing bowl with the nuts and spices and stir well.

In a jar with a lid, place all of the dressing ingredients. Place the lid on tightly and shake well.

Pour over the Autumn slaw and mix in well.

Taste for seasoning and add more lemon or herbs as necessary.



This Autumn slaw is delicious on it’s own or as a side to the bbq lamb chops with mint & caper sauce. It will also work well with the bbq tuna steaks, lamb kebabs or roasted cauliflower.”

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