Rainbow Slaw
The sweet crunch of carrot mingles with the tangy bite of red cabbage, a symphony of textures and flavours orchestrated by Rainbow Slaw's delightful dressing. This isn't just a salad, it's a vibrant celebration of fresh, healthy ingredients.
preparation: 15 minutes
making: 2 minutes
total: 17 minutes
servings: 6 portions
nutrition: 147 calories per serving
cuisine: British
Ingredients
- ¼ red cabbage, approx. 250g
- ¼ white cabbage, approx. 300g
- 1 red apple
- 1 carrot
- 4 radish
- a handful of fresh Parsley
- 2 tbsp pumpkin seeds
- 1 tbsp black cumin seeds
For Dressing
- ½ lemon for juice
- 1 tsp mustard
- 2 tbsp mayonnaise
Additionally
- a pinch salt, for taste
- a pinch of black pepper, for taste
Method
Start by washing and cleaning all vegetables thoroughly (red and white cabbage, apple, carrot, radishes and parsley).
Take a sharp knife and thinly shred both red and white cabbage.
Peel and deseed the apple, and then cut it into thin sticks.
Slice the radish thinly and use a box grater to grate the carrot.
Finally, chop up some fresh parsley.
It’s important to keep in mind that when you shred red cabbage, it’s recommended to wear gloves to avoid staining your hands.
To make dressing combine mayonnaise, mustard and lemon juice squeezed from half a lemon.
Put all the vegetables into a bowl and mix them using a spoon.
Once mixed, add pumpkin and cumin seeds and pour the dressing over the top.
Gently mix everything.
You can add salt and pepper to enhance the taste of your salad.
Chill for at least 1 hour and stir before serving.
Refrigerate until served.
