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Spiced veg slaw recipe

6 ratings

This slaw is super-flexible, you can use up whatever veg or herbs you have kicking about. Try using kale, Savoy cabbage, sprouts, fennel, celery, celeriac, beetroot, courgette, white or red onion, or apple. See method

Serves 4 as a side
Takes 20 mins
117 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

100g white cabbage, core removed, thinly shredded
1 carrot, scrubbed and coarsely grated
3 spring onions, sliced
25g sugar
15g coarse sea salt
40g radishes, thinly sliced
40g sugarsnap peas, trimmed and sliced
40g mayonnaise or Greek yogurt
2 tsp white wine or apple cider vinegar
1 tbsp Dijon mustard
2 tsp baharat seasoning
10g fresh mint, leaves picked and roughly chopped

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
485kj
117kcal 6%
Fat
8g 12%
Saturates
1g 4%
Sugars
6g 7%
Salt
0.9g 15%

of the reference intake
Carbohydrate 6.6g Protein 1.9g Fibre 4g

Method

Put the cabbage and carrot in a colander and toss with the sugar and salt. Set aside in the sink for 5 mins to draw the moisture out, then rinse well under cold water. Gently spin dry in a salad spinner or pat dry with kitchen paper.
Meanwhile, whisk together the mayonnaise or yogurt, vinegar, mustard and baharat seasoning; season well with black pepper.
Put the cabbage and carrot in a bowl with the spring onions, radishes and peas. Mix the dressing through along with the mint. Will keep in the fridge for 3-5 days.

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