Cole slaw for the days

You can make this all winter long, change it up by adding: chopped apple, grapefruit segment, dried cranberries, walnuts, and or green pumpkin seeds when you serve it.

Makes
13 cups

INGREDIENTS

METHOD

You’ll need a food processor for this, if not, use a knife to cut the cabbage and onion thinly and a box grater for the carrot.

You can make this all winter long, change it up by adding: chopped apple, grapefruit segment, dried cranberries, walnuts, and or green pumpkin seeds when you serve it.

  1. Thinly cut or using a food processor with the slice attachment, slice the cabbage. Place in a really large bowl.
  2. Slice onions very thinly using a knife or the food processor. Add to cabbage.
  3. Change attachment and use the large grater attachment or use a box grater. Grate the carrot and add to the cabbage and onion.
  4. Toss well, drizzle in oil, toss well, drizzle with vinegar and toss until well combined. Store in a covered container for up to four days in the fridge.

NUTRITION

Calories 51
Protein 1.4 g
Carbohydrates 5.1 g
Fat 3.4 g
Fibre 1.1 g
Sodium 13 mg

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