
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!
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!