This is one of my favourite ways to get my 10 veg a day! A delicious and robust slaw which keeps really well in the fridge and tastes tangy and fresh.

This has proven very popular with my clients because its so versatile – it goes with everything from a steak to a curry. I often have it to accompany my eggs at breakfast too! Eating a wide variety of rainbow coloured vegetables is so beneficial to your health. It helps create a diverse ecosystem of bacteria in the gut which not only optimises digestion but also supports immune function too. Below is only a guide to which vegetables you may want to use, basically you can use most veg so its a great way to use up bits in the fridge that might otherwise get thrown away! I always have a red cabbage and carrot base but add in whatever you like!

Serves 4 – 6 as a side salad

Ingredients:

200g (half a small) red cabbage, grated or finely sliced

200g (half a small) white cabbage, grated or finely sliced

100g grated carrots

1 red onion, finely sliced, or grated if you prefer

5 spring onions, chopped

80g fresh coriander, chopped

30g fresh mint, chopped

Handful of fresh parsley, chopped

Any other veg you have – grated broccoli stalk or grated cauliflower works really well here too.

Juice of 2 limes

Pomegranate seeds (optional but delicious!)

Salt to taste

Method:

Combine all ingredients in a bowl. Taste to get the right balance of flavour between lime and salt. Serve immediately. Keeps in the fridge in a sealed container for several days!

One thought on “Rainbow Red Cabbage Slaw”

  1. Byron says:

    Fresh coriander chopped? I’m not a cook but I’m having trouble figuring out if it’s the whole seed that’s needed for this. Thanks!

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