Ingredients
- 1 Green sweetheart cabbage outer leaves removed
- ¾ Small purple cabbage
- 3 Carrots
- 1 Red onion
Dressing
- 6 tbsps Extra virgin olive oil
- 2 tbsps Dijon mustard
- 2 tbsps Honey
- 1 Garlic clove crushed
- ½ Lemon juice only
- 1 Good pinch of salt and pepper
Instructions
- Add the green sweetheart cabbage, red cabbage, carrots and onion to a food processor and blitz for 5 seconds. (I like to do this in batches as you don’t want to overcrowd the food processor. Alternatively, you can chop by hand but it will take a lot longer)
- Add the ingredients 2 to a large bowl.
- Place all the dressing ingredients into a mason jar and shake vigorously until well combined. Pour the marinade over the coleslaw before stirring well.
- I like to store the coleslaw in the fridge for up to 3 days.
Nutrition
Calories: 150kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 85mg | Potassium: 372mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3819IU | Vitamin C: 65mg | Calcium: 72mg | Iron: 1mg
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