Everyone loves this coleslaw!… Really, it’s more of a ‘vegetable salad’. Years ago I threw out the mayonnaise and replaced it with a homemade simple vinaigrette dressing. I’m sure this is what wins people over… no more gluggy creamy salad, but something fresh, crunchy and tangy!
I believe the real secret to this salad is the way you cut your vegies. Number One: Ensure your cabbage is cut (shredded) as finely as possible. You may have a gadget that will do this… I find my finely serrated bread knife works best!
ALSO – this salad (undressed) will keep well in your fridge in an airtight container for at least three days. Therefore, make a BIG batch. It’s fabulous to use for a quick lunch on a wrap or on top of a baked potato OR toss it with some left over rice one night with a few cashews and an egg for a quick ‘fried rice’.
INGREDIENTS
- 1/4 green cabbage
- 1/4 red cabbage (or just use all red and no green)
- 2-3 stalks celery (finely sliced on the diagonal)
- 1 large carrot (ideally in small julienne, or if time poor grated)
- 1 capsicum (cut in thin strips)
- 1 red onion (cut into tiny pieces) or you can grate half a brown onion or half a bunch of finely sliced shallots is perfect too.
- 3 or 4 florets of broccoli cut into tiny pieces
- Large handful of snowpeas (optional) (sliced on the diagonal in strips)
- Half a cup of sunflower seeds (they are far more nutritious raw, however they are so delicious toasted – so I often toast half of them quickly in a frypan. Allow to cool before adding them)
- 1 tablespoon chia or hemp seeds (optional – these are just for extra nutrition, not flavour)
- 1/2 cup of shredded parmesan cheese (optional)
Mix it all in a large bowl. If you’ve made an extra big batch, transfer what you need into a smaller bowl and stir in the dressing. Click here for the Salad Dressing Recipe.