Rainbow coleslaw

I love coleslaw with a crispy baked potato or our crustless quiche. It's simple to make and making it yourself means you can bump up the phytonutrients with lots of crunchy colourful fresh vegetables. This is also nice with a few chopped walnuts thrown in. Do use a good extra virgin olive oil for a boost to your heart and brain.
Serves: 8 • Prep time: 15 mins • Easy
  • half a small red cabbage and half a small white one, finely shredded (use a food processor)
  • 1 red onion finely sliced
  • 1 red and one orange pepper, deseeded and very finely sliced
  • 3 leaves of cavolo nero, shredded in the food processor
  • 1 large carrot, peeled and grated
  • really good few glugs of extra virgin olive oil
  • 5 tablespoons of white balsamic vinegar (this is important as white balsamic has a lovely sweetness to it)
  • 1 heaped dessert spoon of mayo
  • 2 heaped dessert spoons of creme fraiche or Greek yoghurt
  • sea salt
  • course ground black pepper
  • fresh herbs to finish, I used mint and flat leaf parsely
I used my food processor to slice all the veg, it's much easier and faster. Once that's done put it all in a large bowl and add the other ingredients apart from the herbs. Use two large spoons to combine it so that the dressing coats every bit of the vegetables. Sprinkle the chopped fresh herbs over before serving.
Nutrition info
The raw veg in this dish is full of phytonutrients, the compounds in plant foods that give the plant protection from damage by sunlight, chemicals, degeneration, predators and so on and they basically do the same for us. Really important for helping us ward off disease and for stopping us decaying as fast! 

Get easy healthy food in your life every week. Join the hundreds of happy people on our eatnaturally plans.

One who plants a garden plants happiness.
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our Cookie Policy and agree to our Terms and Conditions.