Crispy red cabbage slaw
Slaws are a great way to pack in vegetables. This recipe combines red cabbage, onion and carrots to create a colourful bowl packed with antioxidant goodness not to mention good fibre for our guts! The dressing is a classic creamy dressing but can be vegan friendly and is lower in fat and calories than most shop-bought varieties but doesn’t skimp on taste. A great side with some sweet potato wedges and your choice of protein or mix in with quinoa and lentils for a fresh crispy salad.
Top tip: if you have a food processor with a grater attachment this will make preparing the vegetables for any slaw really easy. Hard vegetables like carrots and cabbage can be easily grated this way, but more delicate vegetables like the onion are best sliced by hand.
Crispy red cabbage slaw
Gluten-free / Dairy-free option / vegan option
Difficulty: medium
Time: 15-20 mins
Serves 4-6
Ingredients
1/2 a red cabbage, shredded
2-3 carrots, peeled and grated
1 small red onion, finely sliced
For dressing
2 tbsp plain natural or coconut yoghurt
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp olive oil
Salt and pepper
Optional: fresh chopped herbs
Method
Mix together the dressing ingredients.
Add prepared vegetables to a large bowl.
Just before serving add the dressing and mix well. TIP: if not eating all of the slaw in one sitting, only dress what you need and store the leftover dressing and vegetables separately to avoid it all going soggy.