Tangy Red Cabbage Slaw

IMG_5356 Whenever I buy a beautiful red cabbage I always end up with a good portion hanging around in the fridge looking forlorn and unwanted. And because they last for so long, it sits there and sits there, making me feel a little guilty every time I look in the vegetable rack.

Well this deliciously tangy red cabbage ‘slaw is the ideal way to use it up – sweet from the apple, savoury from the cabbage, creamy from the mayo, spicy from the oodles of black pepper and tangy from the vinegar – all singing together nicely.

Tangy Red Cabbage Slaw (dairy-free, egg-free, nut-free, sesame-free, gluten-free, wheat-free, vegetarian and vegan) IMG_5350 makes 1 bowlful

  • 1/2 red cabbage, finely shredded
  • 1 carrot, coarsely grated
  • 1/2 apple
  • 2 spring onions, sliced
  • Handful parsley, finely chopped

for the dressing:

  • 2 tbsp egg-free mayonnaise
  • 1 tbsp wine vinegar
  • 1 tbsp olive oil
  • Salt, a pinch to taste
  • Lots of back pepper

– Whisk together the dressing ingredients, taste, adjust to your own preference. – Toss the vegetables in the dressing – Garnish with a little more parsley IMG_5354

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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