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Healthy colourful coleslaw

  • 1/2 red cabbage
  • 1/2 white cabbage
  • 2 bunches parsley
  • 1 bunch kale
  • 2 – 4 carrots
  • 8 – 12 spring onions
  • 250ml cold pressed extra virgin olive oil
  • 65g raw cashews, soaked for about 4 hours (optional)
  • juice of one lemon wedge or more to taste
  • 4 cloves garlic
  • a pinch of sea salt
  • Chop up the vegetables individually by hand or in your food processor. Toss in a salad bowl.
  • Blend the dressing in a blender or food processor and toss through the vegetables.
  • Add in more lemon juice, olive oil and sea salt to taste.
  • Serve on its own, or with boiled organic eggs.