Recipes

Ingredients

1. 2 tsp Apple Cider Vinegar
2. 350 g Cabbage (green, thinly sliced)
3. 180 g Cabbage (red, thinly sliced)
4. 1 large Carrots (shredded)
5. 0.25 tsp Garlic Powder
6. 2 tsp Lemon Juice
7. 0.25 cup Parsley (fresh, thinly packed)
8. 4 medium Radish (red, thinly sliced)
9. 0.25 tsp Sea Salt
10. 2 tbsp Sour Cream
11. 3 whole Spring Onion (sliced thinly)
12. 0.33 cup Ultra Lite Mayonnaise (or store brought mayo)
13. 1 pinch White Pepper

Instructions

1. In a large mixing bowl, add the cabbages, radishes, carrot, green onion and parsley and toss them together. Set aside while you make the dressing.
2. In a small bowl, add the remaining ingredients and whisk together until it’s a smooth and creamy texture.
3. Pour half the dressing into the salad and mix well. Then continue to add the dressing until the coleslaw reaches your desired level of dressing, I tend to use it all as I love a well dressed salad.
4. Taste your coleslaw and season accordingly with salt and pepper.
5. Refrigerate the coleslaw for at least an hour (or overnight) to let the flavours develop, then serve and enjoy.