A delicious homemade coleslaw jam packed full of gut loving veggies
Coleslaw is so versatile as it goes with so many different foods. It's pretty tasty too. The shop bought ones can be quite high in sugar and/or saturated fats but it's very easy to make at home. And actually I much prefer the homemade ones. This particular recipe uses white cabbage, carrot and kohlrabi. But coleslaw is a great one to experiment with using veg you've got in your fridge. It works well with vegetables such as fennel, red cabbage, celeriac and beetroot.
Simply thinly slice your veg of choice and add it in!
Kohlrabi is part of the cabbage family. It's tasty sliced and raw in salads or roasted with olive oil in the oven.
Prep time: 10 minutes
Total time: 10 minutes
1/2 pointed cabbage
1tbsp Dijon mustard
1tbsp apple cider vinegar
Salt and pepper
Cut the cabbage into quarters, cut out the core and thinly slice
Peel and thinly slice the kohlrabi
Thinly slice the carrots
Combine the sliced vegetables into a mixing bowl along with the rest of the ingredients and mix well
Add salt/pepper to taste
If stored in an airtight container it will last 2-3 days in the fridge. We make a batch and then use it for our midweek lunches in sandwiches, salads and jacket potatoes.