Ingredients
- 2 cups red cabbage shredded
- A handful of leafy greens such as bok choy, spinach or silverbeet, rolled and shredded
- 2 apples, peeled, cored and cut into matchsticks
- 3 ribs of celery, sliced fine on the bias
- 2 spring onions, shredded on the bias
- A handful of tender celery leaves, shredded
- A handful of mint, shredded
- A handful of toasted Hazelnuts, coarsely chopped
- Dressing
- 3T olive oil
- 1T cider vinegar
- 1tsp mustard of your choice
- Large pinch salt
- Large pinch sugar or dab of honey
Red Cabbage Slaw
Method
- Get your dressing together first
- The very easiest way is to combine in a screw top jar, allowing you to mix and store in the one container
- You can prep ahead of time and dress the slaw when you’re about to serve
- Prepare all remaining ingredients, then toss with the dressing
Comments
I won’t lie; rarely am I inspired by cabbage. But let’s face it everything is better in red. New season cabbages are wonderfully crisp and sweet treated with a light hand, and spared being boiled to a blue-grey mush, they make the base for a fantastic ‘slaw. Try this eye-catching number and you’ll shred the competition at your next barbeque salad quest!
