Coleslaw with Kale (4)

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There is something about coleslaw that is so appealing whether it is store bought, homemade, or a side in a restaurant alongside a burger. If eating out with friends I often trade sides – one gets French fries, the other coleslaw – and we share. So I have tasted my fair share of coleslaw. It can be too vinegary or heavy on the mayo. My sauce is made of a mixture of mayonnaise (store bought is fine), freshly squeezed lemon juice and apple cider vinegar. To cabbage and carrots I add scallions, raisins and kale (only the frilly edges of kale and then finely chopped).

1/2 a smallish cabbage – shredded using a food processor

4 medium carrots – grated in a food processor

2 stems of kale – use only the frilly outer edges of the leaves and chop finely

1 bunch of scallions – just the white bits, outer skin removed and finely chopped

1 x 1 oz. packet of raisins

3 tbsp. mayonnaise

Juice of 1/2 a lemon

1 tbsp. apple cider vinegar

Place the first five ingredients in a large mixing bowl.

Whisk together the mayonnaise, lemon juice and apple cider vinegar, then pour over the vegetables and toss well together.

 

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Chickpea and Carrot Salad with a Chutney Dressing (serves 4 as a side dish)

Chickpea and Carrot Salad with a Chutney Dressing (serves 4 as a side dish)

Adapted this from a vegetarian sandwich I was offered on plane but couldn’t eat.

Take 1 can of chickpeas, 1 carrot (grated), handful of raisin/golden raisins and place in serving bowl.

Take 1 tbsp. mango chutney (Major Grey brand) and add 1 tbsp. unsweetened almond milk. Stir until blended. Pour over veg. and toss.photo - chickpea salad