Red cabbage slaw
- Prep: 15m
- Cook: 0m
- Serves: 6
So often Christmas vegetables are cooked to within an inch of their lives and smothered in rich sauces. This recipe is a crispy, crunchy antidote to all that heaviness. It’s a perfect accompaniment to leftover turkey too.
Method
- Finely slice the cabbages. Cut the carrots into matchsticks (or grate them if you prefer) and finely chop the spring onions. Pop them all in a large bowl with all the other ingredients and a generous pinch of salt. Give everything a gentle mix – I find hands are best for this, if messy. Adjust the seasoning and serve.
Ingredients
All to be sourced organic where possible
- ½ red cabbage (about 350g)
- ¼ green pointed cabbage (about 100g)
- 2 large carrots
- 4 spring onions
- 2 tbsp chopped parsley
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp crème fraîche
- 2 tbsp mayonnaise
- ½ lemon, juiced
