Winter Slaw
A lovely crunchy salad made of shredded fresh cabbage, carrot and parsley with generous amounts of power seeds and dried fruit, enveloped in a creamy mayonnaise. A really lovely delicious crunchy salad suitable with cold meats, on its own or even better as a healthy topping for the classic baked potato.
For those of you who wish to make your own mayonnaise please click the link Jules Mayonnaise
8
30 minutes
No cooking
Ingredients
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1 medium hard white cabbage- outer leaves removed, cored and finely shredded
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1 small red cabbage- outer leaves removed, cored and finely shredded
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3 medium carrots- trimmed, peeled and grated
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Handful of fresh parsley leaves- coarsely chopped
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Raisins
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Pumpkin seeds
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Sunflower seeds
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Dressing:
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170 grams mayonnaise
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2 tbsp apple cider vinegar
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2 tbsp Dijon mustard
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Sea salt- to taste
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Freshly ground black pepper- to taste
Instructions
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Prepare vegetables:
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01 Halve and quarter the cabbages through the core. Remove the core and finely shred. Trim, peel and grate carrots. Chop parsley.
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Mix:
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02 Place shredded cabbage, grated carrot and chopped parsley into a large bowl. Add all other ingredients. Mix well.
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Dressing:
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03 In a separate bowl mix mayonnaise, cider vinegar, mustard, salt and pepper together. Taste for acidity and seasoning, and adjust as desired.
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Assemble:
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04 Pour all the dressing over the raw ingredients and mix well. If the coleslaw seems dry, add a little more mayonnaise.
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Serve:
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05 Tip all the ingredients into an attractive bowl. Enjoy right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Notes
Use any type of cabbage but the hard, white or red variety work the best. This recipe is also very flexible, meaning do add any type of seed, nut and dried fruit to your liking. If mayonnaise is too rich, use a thick plain yoghurt, and if you wish to be vegan then use a non dairy alternative.
