A tasty side order of red cabbage coleslaw ideas
Mix things up when it comes to your coleslaw this autumn, and ‘go red’ for a change
These recipe ideas are easy to try, and a great accompaniment for lots of autumn and winter mains, including your leftover Sunday roasts.
The Traditional Recipe
In a large bowl mix together ½ medium-sized red cabbage, washed and shredded, 250g carrots, peeled and grated, and 1 red onion, peeled and finely chopped. In another bowl mix 4 tbsp low-fat mayonnaise, 4 tbsp crème fraiche light and 3 tbsp fresh basil, roughly torn. Add the vegetables, mix well and serve.
The Apple Recipe
Place half a medium-sized red cabbage (thinly shredded), 2 diced apples, 300g peeled and grated carrots, 6 shredded spring onions, 2 peeled and segmented oranges, 100g dried cranberries and 50g pine nuts together in a large mixing bowl.
Mix together 4 tbsp mayonnaise, 1tbsp clear honey, 4 tbsp fromage frais and salt & pepper to taste for the dressing and drizzle over the slaw. Toss well and chill until ready to serve.
The Cranberry Recipe
Trim the outer leaves from half a red cabbage, wash thoroughly and shred finely. Place in a large bowl. Add a red onion (peeled and thinly sliced) and 200g peeled and grated carrots to the cabbage, along with a finely chopped apple, a bunch of thinly sliced spring onions, 25g dried cranberries and 50g mixed, chopped nuts. Toss together thoroughly.
For the dressing, mix together 3 tbsp mayonnaise, 4tbsp natural yogurt and 2 tbsp cranberry sauce. Drizzle over the veg and toss well. Chill for an hour before serving
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