Katy’s Get Planty Purple ‘slaw
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.
Katy Sorensen is a Registered Dietitian and Head of In-Market Human Research at Novonesis, with a Masters of Nutrition from Leeds Beckett University. Over the last 12 years, Katy has worked in various roles in clinical practice, medical and scientific affairs and clinical research within the medical nutrition and biohealth industries. Katy has published numerous research articles in the field of malnutrition, cow’s milk protein allergy, synbiotics and probiotics. She has a particular interest in real-world research methodologies.
