This is the most amazingly easy and delicious coleslaw. It’s incredibly simple – but you can add carrot, poppy seeds and coriander if you like, and throw a few chopped cashews over the top.
The children like it plain – and there’s really not much need for any extras. They polished off the equivalent of quarter of a cabbage each before dinner so I quickly had to make another batch. That’s how popular this recipe is at our place.
Now I’m the first person to admit we had our fair share of KFC growing up in 80s Auckland. My favourite thing was chips dipped in coleslaw – and the best thing about the coleslaw was the sweet dressing. This is not far off in taste – and I’m definitely happy to be feeding this version to the family.
You don’t need a spiraliser to make this coleslaw – although I highly recommend having one. They are so great for finely slicing cabbage – and of course for making vegetable noodles (more on that later). You can find out more about the Spiraliser I use here.
1/2 large red cabbage
2 tbsp balsamic vinegar
3 tbsp lemon juice
3 tbsp olive (or rapeseed) oil
1/4 cup water
1 tsp dijon mustard
2 tbsp agave syrup
1/4 tsp sea salt
1/4 tsp ground pepper
Spiralise the red cabbage into a bowl.
In a blender mix all the dressing ingredients and blend on high for 30 seconds.
Pour the dressing over the red cabbage and toss gently to combine.
Serve or refrigerate immediately.
Tastes best if you refrigerate for at least an hour before serving.