Spiced veg slaw recipe
This slaw is super-flexible, you can use up whatever veg or herbs you have kicking about. Try using kale, Savoy cabbage, sprouts, fennel, celery, celeriac, beetroot, courgette, white or red onion, or apple.
See method- Serves 4 as a side
- Takes 20 mins
- 117 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 100g white cabbage, core removed, thinly shredded
- 1 carrot, scrubbed and coarsely grated
- 3 spring onions, sliced
- 25g sugar
- 15g coarse sea salt
- 40g radishes, thinly sliced
- 40g sugarsnap peas, trimmed and sliced
- 40g mayonnaise or Greek yogurt
- 2 tsp white wine or apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp baharat seasoning
- 10g fresh mint, leaves picked and roughly chopped
Each serving contains
- Energy
- 485kJ 117.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.6gProtein 1.9gFibre 4.0g
Method
- Put the cabbage and carrot in a colander and toss with the sugar and salt. Set aside in the sink for 5 mins to draw the moisture out, then rinse well under cold water. Gently spin dry in a salad spinner or pat dry with kitchen paper.
- Meanwhile, whisk together the mayonnaise or yogurt, vinegar, mustard and baharat seasoning; season well with black pepper.
- Put the cabbage and carrot in a bowl with the spring onions, radishes and peas. Mix the dressing through along with the mint. Will keep in the fridge for 3-5 days.
- See more Leftovers recipes
