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Coleslaw—the term originating from an 18th century dutch term ‘koolsalade’ meaning cabbage salad, is a great way of using your box ingredients in a healthy and vibrant way. You can experiment with different ingredients and dressings, such as adding sliced apple or pear or using a lighter asian dressing with rice wine vinegar, lime , ginger and oil. You can take out the mayo and just use yoghurt to be even healthier. 

500g               Beetroot

Half                Pointed Cabbage

One                Carrot

One                Onion  

Bunch           Of Parsley, finely chopped

2 tbsp             Mayonnaise

2 tbsp             Yoghurt

Half                Lemon, juiced

1 tbsp   Olive oil

  1. Using either the grating function on a food processor or a hand held grater, shred the beetroot and carrot in to a large bowl.
  2. Finely shred the cabbage with a knife as thick or thin as you like and the same with the onion and add to the beetroot and carrot.
  3. In a separate bowl mix together the mayo, yoghurt, lemon juice, olive oil and season with salt and pepper.
  4. Add the dressing to the shredded vegetables and then add the parsley, mix well and serve.
  5. Goes well with leftover meats and salad or just as a side to your main meal.
  6. Keeps well in the fridge for a few days also.