Zingy Mushroom & Cabbage Slaw
This Zingy Mushroom and Cabbage slaw recipe is the perfect accompaniment for a BBQ or family dinner. It is gluten free, dairy free, nut free and suitable for vegan diets.
Ingredients
- One bag of mushrooms (peeled and chopped)
- Half a head of cabbage (white or red)
- 100 ml olive oil
- 2 tablespoons of coconut aminos or tamari soya sauce
- 1 garlic clove
- Small knob of ginger
- Juice of one lemon
- Handful of basil
Finely chop the cabbage, mushrooms, ginger, garlic, then toss together in a large bowl with the mushrooms and basil leaves.
Combine the olive oil, coconut aminos, and lemon juice in a jar and shake well.
Toss well into the vegetables to coat.
You might also like to use my Peanut Miso Dressing for this slaw.
