Red cabbage is brilliant in coleslaw but of course you can use white cabbage either. It is absolutely packed with vitamins and other plant-based chemicals beneficial for preventing everything from heart disease to cancer. Red, green, and white cabbage are packed with vitamin C, vitamin A, vitamin K, and iron.
I love it raw with a dip or in a stir fry too. As I was just making a small portion, I didn’t bother with food processor, so just used the side of a box grater for the carrot and sliced the cabbage finely with a knife. The food processor is great for larger batches though.
- 2 Large Carrots
- 1/2 head of small red cabbage
- 2 Spring Onions
- 1 Apple (optional)
- 4 tablespoons of Mayonnaise (or vegan alternative)
- 2 teaspoons of Dijon Mustard
- 4 teaspoons of Apple Cider Vinegar
- Chopped Parsley
- Peel and grate carrots
- Slice cabbage thinly
- Grate the apple if including it
- Mix ingredients for the dressing
- Mix through the vegetables
- Garnish with parsley
This coleslaw is a staple in our house all year round actually and once you have made it you will see how easy it is in addition to being super nutritious. Play around with the sauce to suit your own tastes too!