Colourful Coleslaw

A lighter, fresher coleslaw, ideal for this time of the year. Easy to prepare and vegan. 

  • ½ medium head red cabbage, cut in quarters, core removed and thinly sliced

  • ½ medium head white/green cabbage, cut in quarters, core removed, thinly sliced

  • 1 carrot, finely grated

  • 1 red pepper, deseeded, piths removed and  finely sliced or cubed

  • 2-4 spring onions, finely sliced

  • 4 tbsp parsley, very finely chopped

  • Juice of 1-2 lemon

  • 3 tablespoons water

  • 1 tbsp honey, apple or  agave syrup

  • 1 tbsp extra-virgin olive oil (or flaxseed oil)

  • ½- 1 tsp red chilli pepper,  dried flakes or ground

  • Tamari sauce

  • 1-2 tsp Caraway or cumin seeds - whole or ground

  • Sea salt and pepper to taste

In a bowl, combine the red and green cabbages, carrot, red pepper, spring onions, parsley, lemon juice, water, honey or agave syrup, olive oil, dried red chilli pepper,  tamari sauce, caraway and a good pinch of salt and pepper. Toss thoroughly. Let the flavours mingle for at least 1 hour before serving.

 Serves 4

 Note: This salad is also brilliant to fill wraps!

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