This coleslaw is one of my favourite things to make when I have a fridge full of vegetables. It’s fresh, healthy, and one of the few salads I will eat that doesn’t include cheese. I’m not a fan of creamy, mayo-based dressings, so this uses a simple mix of oil and vinegar.
1 head of cabbage (green or purple)
3 tbsp rice or red wine vinegar (or a combination of the two)
Drizzle of olive oil
To prepare the leek, cut off the root and the leafy green ends. Peel off an outer layer or two, then cut lengthwise down the middle. Give them a rinse, then slice into thin strips.
Cut up the cabbage. I like to keep if fairly chunky, but feel free to shred it more finely. Purple cabbage makes this salad even more colourful.
Use a mandolin on a very thin setting to slice the carrot and radishes. Or just use a knife if you don’t have a mandolin. I really like the radish in this – it gives the slaw a bit of a bite.
Put all the ingredients in a bowl. Add the vinegar, a drizzle of olive oil and salt & pepper. Toss and you’re done! See? Easy.
- 1 head of cabbage
- 1 large carrot
- 1 leek
- 3-4 radishes
- 3 tbsp rice or red wine vinegar
- Drizzle of olive oil
- Chop cabbage and leeks
- Use a mandolin or knife to thinly slice radish and carrot
- Mix all veggies together
- Add vinegar, a drizzle of oil, salt and pepper
- Toss and serve