Cabbage & Carrot Crunch Slaw
Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Coeliac Safe
Ingredients:
1/2 Red Cabbage
3 Medium Carrot
Optional: 2 Tsp Poppyseeds
Dressing:
3 Tsp Extra Virgin Olive Oil
1 Tsp Dijon Mustard
2 Tsp Agave Nectar
1 Tbls Merlot Cyder Vinegar
1 Tbls Cyder Vinegar
First cut your cabbage in half and look at the crazy natural patterns your cabbage has inside.
When you have finished, chop your cabbage into small slithers.
Next grate your carrots.
In a ramekin mix all of your dressing ingredients together.
Pour over your slaw and mix, making sure you cover it all, Next add your optional poppyseeds.
You can either eat the slaw right away....
or
your can leave it over night in the fridge
with a piece of cling film over the top so
that it can develop its flavours, the longer you
leave it the more depth it will get.
x x x
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