I picked my first home grown cabbage this week and within a couple of hours it was made into a fresh coleslaw and devoured for dinner. It’s such a good feeling to eat food that you’ve nurtured yourself, in nutrient rich soil infiltrated by compost worms (in our Subpod) and I didn’t even mind picking out the few slugs that had made it their home (that’s what happens when you grow organically!).
Growing up we always had our coleslaw made with canned, crushed pineapple instead of mayonnaise so I’ve developed this theme a bit further, using pure cranberry juice, olive oil, balsamic and mustard seeds (which enhance the anti cancer effects of the sulforaphanes in the cabbage) as a dressing. When I can get my hands on a juicy organic pineapple, I’m definitely going to try adding this instead of the apple and the dressing... I’ll let you know.
Gluten Free, Vegan (no slugs were harmed), nut free
We use all organic ingredients
- ½ small green cabbage, washed well & sliced finely
- 1/4 small red cabbage, washed well & sliced finely
- 1 large carrot, grated
- ½ red onion, grated
- 2 sticks celery, finely sliced
- 1 spring onion, finely sliced
- 2 green apples, grated
- ¼ cup pure unsweetened cranberry juice (could use apple)
- ¼ cup extra virgin, cold pressed olive oil
- 1-2 tbsp balsamic vinegar
- 1 tsp mustard
- Mix all coleslaw ingredients together well in large bowl.
- Add dressing 10 minutes before ready to serve.
Delicious with baked fish (with turmeric macadamia butter) & oven roast garlic baby potatoes.