Cabbage has never been the most trendy of vegetables, but with coleslaw (or ‘slaw’ as it’s now referred to by fashionable foodies), it’s getting a new lease of life. Forget the mayo-drenched version on the side of your pizza takeaway – slaw is a healthier and tastier way of getting the most out of cabbage.
There is a reason cabbage has been traditionally used in diets. Cabbage is low in calories and rich in vitamin C – eating one cup of chopped raw red cabbage provides a whopping 85% of your recommended vitamin C for the day. Plus raw cabbage is a solid source of fibre, with one cup containing more than a tablespoon of the stuff.
Remove the core and outer leaves of the cabbage. Finely chop the cabbage and place in a bowl. To make a simple dressing, combine half a cup of low-fat mayo with one tablespoon of apple cider vinegar, 1 tsp of coconut sugar and a squeeze of lemon. Alternatively experiment with these variations:
(serves 4 as a side)
gluten-free; vegan; egg-free; dairy-free
100 ml olive oil
2 tbsp of tamari
1 garlic clove
1 green chilli
2 spring onions
One bag of mushrooms (peeled and chopped)
Half a head of red cabbage
110g grated carrot
Juice of one lemon
(serves 4 as a side)
gluten-free; vegan; egg-free; dairy-free
Half a head of cabbage
110g grated carrot
110ml water
1 tbsp apple cider vinegar
Squeeze of lemon
Salt and pepper