Tangy Red Cabbage Slaw

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) 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