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Red cabbage slaw

Red cabbage slaw

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Egg-free Nut-free Pregnancy-friendly Vegetarian

Perfectly balancing the richness of soured cream with fresh apple, this crunchy and colourful coleslaw is quick and easy to make.

By Philippa Davis

Ingredients

150g/5½oz soured cream
1 tsp Dijon mustard
2 tbsp lemon juice
150g/5½oz red cabbage, finely shredded
1 green apple, such as Granny Smith, cored, quartered and thinly sliced
3 spring onions, washed and finely sliced
15g/½oz roughly chopped fresh parsley
salt and freshly ground black pepper

Method

In a large bowl whisk together the soured cream, mustard and lemon juice.
Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve.

Recipe tips

This can be eaten straight away or can be kept covered in the fridge for up to two days.