Ingredients
1/4 head Red Cabbage
2 Carrots
3 Radishes
2 Spring Onions or 1/4 Red Onion
2 tbs Apple Cider Vinegar
2 tbsp EVOO
1/2 - 1 tsp Dijon Mustard
S+P
Method
Using a mandolin finely shave your cabbage, if yours has a julienne setting cut your carrots and radishes and add them all to a bowl.
Finely slice your spring onions or if you're using an onion you can use the mandolin again, then add them to the bowl too.
To make the dressing I find it easiest to make it a jar.
Add a the oil, vinegar, 1/2 to 1 tsp of Dijon mustard, S + P. Close up the jar and give it a shake, then pour it over and mix the slaw till coated.
Enjoy x
My Tip: If you're wanting to make the slaw ahead of time just drizzle a little olive oil and mix it through, this will stop your veg from drying out or browning.
You can use any white vinegar, I used ACV as this slaw was served with pork. Apple + Pork - you know.
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