Red cabbage


A colourful accompaniment to all types of meals and prepared in minutes using a food processor


About this Recipe

By: Amanda

Red cabbage is a versatile ingredient that can be enjoyed raw, cooked or fermented.  It contains higher amounts of beneficial antioxidant plant compounds than green cabbage, including large amounts of vitamin C and anti-inflammatory sulforaphane.




Step by Step Instructions

  • 200 grams red cabbage, cut into chunks
  • 100 grams carrots, peeled & cut into chunks
  • 2 slices red onion (around 10g)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sunflower seeds
  • 2 tablespoons fresh herbs e.g. coriander or flat-leaf parsley leaves
Step 1

Place the cabbage, carrot, red onion and mayonnaise in a food processor and add salt and pepper as desired. Whizz for 4-5 seconds at medium speed, depending on how chunky or finely chopped you prefer the coleslaw.

Step 2

Stir in the sunflower seeds, sprinkle the fresh herbs on top and serve.

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