CRUNCHY COLESLAW
SERVES 4 PORTIONS
FOR THE SALAD
2 1/2 cups (175g / 6oz) shredded red cabbage
2 1/2 cups (175g / 6oz) shredded green cabbage
2 tsp. salt
1 carrot
1 tbsp. chopped fresh chives
FOR THE DRESSING
1 garlic clove
1/4 cup (60 ml) cashew sour cream
1/4 cup (60 ml) olive oil
1 tbsp. white wine vinegar
1 tbsp. poppy seeds
NUTRITIONAL VALUES
Calories: 204kcal
Fat: 17.7g (2.8g S.Fat)
Carbs: 10g
Protein: 3.3g
Sugar: 4.4g
Sodium: 1234mg
METHOD
Rub the cabbage with the salt until it is well coated. Allow it to sit for 15 minutes before putting the cabbage in a sieve and rinsing it under running water.
Grate the carrot finely and gently fold it into the cabbage with the chopped chives.
To make the dressing, mince the garlic and whisk it together with the remaining ingredients until smooth.
Pour the dressing over the salad and toss to combine.
Grate the carrot finely and gently fold it into the cabbage with the chopped chives.
To make the dressing, mince the garlic and whisk it together with the remaining ingredients until smooth.
Pour the dressing over the salad and toss to combine.
RECIPE NOTES
The poppy seeds add a unique flavour to the salad. If you don't have any on hand, you can substitute flaxseeds.
