Nutty coleslaw with red cabbage, carrot and cranberry

Name: Nutty coleslaw with red cabbage, carrot and cranberry
Yield: generous 4 servings
Cuisine: British
Ingredients: 300 g red cabbage; 1 medium carrot; handful dried cranberries (or rasins); handful walnuts; 1 sprig chopped parsley; 1 1/2 tbsp EV olive oil; 1 1/2 tbsp cider vinegar; 2 tsp wholegrain mustard; to taste salt and pepper

KT @kt121_kitchen

London

Healthy and fruity as well - a family favourite.

KT @kt121_kitchen

London

Healthy and fruity as well - a family favourite.

Saved

Ingredients

generous 4 servings

300 gred cabbage
1medium carrot
handfuldried cranberries (or rasins)
handfulwalnuts
1 sprigchopped parsley
1 1/2 tbspEV olive oil
1 1/2 tbspcider vinegar
2 tspwholegrain mustard
to tastesalt and pepper

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Steps

1

In a small bowl, combine the olive oil, cider vinegar, wholegrain mustard and mix well.
2

Lightly toast the walnuts and roughly chop or crush. Soften the cranberries in hot water for a few minutes, drain and put aside.
3

Using a coarse grater, grate the carrots.
4

Shred the cabbage into a large bowl with a slicer. Sprinkle a generous pinch of salt over the cabbage then toss in the bowl so that the salt is evenly distributed around the cabbage. Leave to stand for 3-5 mins.
5

Add the carrot, cranberries, walnuts and parsley to the bowl of cabbage then pour over the dressing. Season to taste.