Coleslaw

Original inspiration from:

Ingredients

half a (red) cabbage shredded on #2 mandolin setting
3 carrots shredded on the box grater
half cup mayo
1.5 tbsp apple cider vinegar
1 tbsp dijon
large pinch light brown sugar
salt, to taste

Instructions

Put the cabbage and carrots into a large bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.

Add in the mayo and dijon, mix it all together.

Can also add some apple cut into “matchsticks”.

Spicy “Mexican” variant

Good with Cod tacos etc.

half a cabbage head shredded on #2 mandolin setting
1 large carrot shredded on the box grater
2 x spring onions, thinly sliced (white parts only)
Small handful chopped cilantro
Juice of 1-2 limes (taste after 1)
Splash of hot sauce (Cholula green works well)
Splash of orange juice
Pinch of ground cumin
Small drizzle of honey
Thinly sliced jalapeño or serraño (deseeded, or not, depending on how much 🔥 you want)

Nutrition

Estimated, per serving

Servings: 6
Serving size: ~1/2 cup
Calories: 165
Protein: 2 g
Carbs: 10 g
Fat: 14 g
Saturated fat: 2 g
Fiber: 3 g
Total sugar: 5 g
Sodium: 225 mg