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Crunchy red cabbage slaw

Crunchy red cabbage slaw

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(2 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Nutrition and extra info

Nutrition: per serving

  • kcal109
  • fat9g
  • saturates2g
  • carbs6g
  • sugars6g
  • fibre3g
  • protein2g
  • salt0.13g
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Ingredients

  • 300g red cabbage
  • 1 large carrot, coarsely grated

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 red-skinned apple, coarsely grated

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • bunch spring onions, thinly sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp mayonnaise
  • 1 tbsp wine vinegar
  • 1 tbsp extra-virgin olive oil

To make with roast chicken

  • stalks from a punnet of mustard cress

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2 tbsp wholegrain mustard
  • 500g roast chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

To make with marinated chicken

  • leaves from a large bunch of basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ground fenugreek or coriander
  • zest and juice 1 lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • salt and pepper, to taste

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 4 chicken breasts

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

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Method

  1. Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.

  2. Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.

  3. To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.

  4. To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

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Comments, questions and tips

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Comments (3)

denfitzy's picture

Delicious! Also used pear (soaked in lemon, to keep colour) & red onion. Left out the mayo. Red cabbage from a jar was also fine in this, as I didn't have any fresh.

bevmurray's picture

Simple and tasty. Try adding sunflower seeds and dried cranberries.

topbanana's picture
5

Great recipe for BBQs and lunch side dish. Have been asked for the recipe more than once. Must admit I usually slice rather than grate the carrot and apple

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