A colourful accompaniment to all types of meals and prepared in minutes using a food processor
About this Recipe
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
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.
Stir in the sunflower seeds, sprinkle the fresh herbs on top and serve.
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