Ingredients
- half a cabbage (sweetheart, white cabbage, red cabbage, any you like)
- 2 carrots
- half a red onion
- cooked beetroot (2-3 small beets or as much as you like)
- large bunch fresh parsley, finely chopped
- 2 tbs crème fraiche
- 1 tbs mayonnaise
- 1 tsp dijon mustard
- 1 tsp red wine vinegar
- salt and pepper to taste
The beauty of this recipe is that you simply adjust the quantities to your taste. It really is fun to make, colourful and you won’t look back at shop bought coleslaw again!
Method
- Shred the cabbage and carrots and finely slice the red onion and beetroot. I do this in my food processor which has been a game changer, or a mandolin slicer works too, just mind those fingers!
- Combine the rest of the ingredients in a bowl and mix together with your shredded veg and season to taste. Couldn’t be easier!
