Katy’s Get Planty Purple Coleslaw is a vibrant twist on the classic! The staple of this recipe is sweet and colourful red cabbage, though you can use white cabbage or a mix of both for added flair. The rest of the ingredients depend on your mood, your meal, and what's in your fridge, making this a versatile and customizable side dish. Enjoy this refreshing coleslaw as a bright and crunchy complement to any meal!
Number of plants: 3 plants (5 if you add the apples and white cabbage below)
Servings: 2
Ingredients
- 1 purple cabbage, shredded
- 1 small red onion, shredded
- 1 carrot, grated
- Light mayonnaise
- Salt and pepper, to taste
Instructions
Use a food processor to shred and grate your veggies, to save time and effort! Then mix it all together. You can choose how much dressing to mix in depending on how you like your coleslaw.
Top tip – using kitchen roll or similar cloth, squeeze the water out of your veggies after shredding, before mixing together. Otherwise, after a while, the water pools at the bottom of the bowl.
I added 2 grated apples to my last batch of purple coleslaw, as we were serving it with pork sausages. It was *?*
I also added a sprinkle of fresh mint and it took it to another level.
Delicious with hummus and crudité, potatoes and salad, or barbecued meats.
