Rainbow ‘Slaw

I’m rather keen on colourful food – there’s nothing less appealing than a plate of brown! In my eyes even a little green garnish can lift the whole plate. This coleslaw is as colourful and pretty as a side-dish can be. An excellent way to add colour to a less exciting platter.

This colourful crunchy slaw is made with a big mustardy dressing rather than mayo – perfect for a lighter, healthier crunchy side.

Rainbow ‘Slaw (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan) N.B. contains mustard


  • 1/2 red cabbage, finely shredded
  • 2 carrots, grated
  • 1/2 red pepper, sliced into thin batons
  • 2 spring onions, finely sliced
  • 2 tbsp dijon mustard
  • 2 tbsps red wine vinegar
  • 1/4 cup extra virgin olive oil
  • handful pumpkin seeds, toasted

– Whisk together the oil, vinegar, mustard and seasoning.

– Pour over the chopped vegetables.

– Toss well, and enjoy.



3 thoughts on “Rainbow ‘Slaw

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