Red Cabbage Home Slaw
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A simple, crunchy, zingy slaw to serve as part of a meal, in a salad or added to a sandwich that is a great source of fibre, vitamins & minerals. I am not a huge fan of the 'classic' creamy coleslaw, just through personal preference, so this is one I really enjoy. It is super easy to make and can be kept in the fridge for several days to use throughout the week.
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Ingredients (Serves approximately 4 portions):​
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Half a head of red cabbage
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2 medium carrots
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4 spring onions
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1 tablespoon of olive oil
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1 tablespoon of cider vinegar
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1 teaspoon of mustard (I used Dijon, but whatever you have in the cupboard/fridge will be fine!)
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The juice of 1 lemon
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Salt & pepper
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Method:
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Roughly shred the red cabbage
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Remove the top of the carrots and grate (they don't need to be peeled beforehand)
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Remove the top & end of the spring onion and slice
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Mix the olive oil, cider vinegar, mustard, lemon juice together until fully combined
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Add salt & pepper to the dressing for seasoning
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Combine all the ingredients together in a large bowl. Using salad servers to mix will make it easier
For those with allergies/ intolerances/ dietary exclusions, here are some suggestions on how to adapt the recipe for your requirements*:​​​
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Coeliac disease/wheat intolerance - check the ingredients of your mustard. Some mustards contain wheat and therefore won't be suitable, whereas other will be.
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Low FODMAP diet - Cider vinegar is limited on the low FODMAP diet to 2 tablespoons per day, however as per portion the amount used in this recipe is much below this, it is ok to include. Only use the green part of the spring onion. Check the mustard for FODMAP containing ingredients, (most should be FODMAP friendly)
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The recipe is suitable for someone with a dairy allergy or lactose intolerance.
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*Always check food labels for allergens before using ingredients.
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