• ½ red onion
  • ½ white cabbage
  • 2 carrots
  • 6 dried apricots
  • 80 g sultanas
  • 3 tablespoon vegan yoghurt
  • 3 tablespoon vegan mayonnaise
  • 2 teaspoon curry powder
  • fresh coriander leaves


  1. Peel the onion and thinly slice it. Cover them with boiling water in a mug (this will reduce the “raw” flavor of the onion).
  2. Thinly slice the cabbage (I find it easiest to take each leaf off the cabbage half, remove any thick stalks from the middle of the leaf, then gather them together. Roll up into a tube and cut thinly). Place the shredded cabbage in a large mixing dish.
  3. After peeling and trimming the ends from the carrots, chop them into very thin matchsticks using a julienne peeler/slicer or food processor. Then, add the carrot to the bowl with cabbage.
  4. Add the sultanas, raisins, and apricots to a mixing dish and beat with an electric mixer on medium-high speed for about 30 seconds.
  5. Then, drain the red onion and add it to the mixing bowl.
  6. In a mug, mix the yoghurt, mayonnaise and curry powder until well combined. Tip into the bowl and mix through the coleslaw. Add salt to taste and enjoy!
  7. Use a sharp knife to finely chop the coriander leaves, then mix them through the coleslaw.