Ingredients
- 200g red cabbage, shredded
- 200g green cabbage, shredded
- 2 large carrots, grated
- 1 small red onion, finely sliced
- 1 apple, julienned
- 4–5 radishes, thinly sliced
- 2 tbsp fresh dill, chopped
- 50g dried cranberries or raisins (optional)
- 50g walnuts, chopped (optional)
- 50g pomegranate (optional)
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
A rainbow on your plate! This winter slaw blends cabbage, carrots, radish, and dill for a crunchy, veggie-packed boost. Quick, easy, and perfect for sneaking in your 5 a day with a smile.
- Shred and chop the red and green cabbage (you can use a knife, mandolin, or food processor).
- Grate the carrots (or use a food processor for speed).
- Finely slice the red onion.
- Julienne the apple (or grate it if you prefer).
- Slice the radishes thinly (knife, mandolin, or food processor slicer).
- Chop the fresh dill.
- Combine all in a large mixing bowl.
9. Make the dressing
In a small bowl, whisk together olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), salt, and black pepper until smooth.
10. Toss the slaw
Pour the dressing over the vegetables. Toss well so everything is evenly coated.
Add optional extras
Stir in pomergrante dried cranberries or raisins and chopped walnuts if desired for extra texture and flavor.
Serve
Serve immediately for maximum crunch, or refrigerate for 30–60 minutes to let the flavors meld.
Perfect as a side for roasted meats, sandwiches, or grain bowls.