Coleslaw with egg, avocado and pomegranate, refreshing & filling
A pop of fruit can make a salad so much more appealing to me. I usually add to apple to coleslaw and my rainbow coleslaw is very colourful and really sweet. I wanted to see if I could make a less colourful but equally appealing coleslaw with white cabbage. I also liked the idea of the red pomegranate seeds paired with some white cabbage. I added in the eggs and avocado to make this a complete meal with a good portion of healthy fats.
I’m not a big fan of cabbage. But it’s a crunchy vegetable, which means it’s good for your teeth, it’s low in calories, and cabbage is very nutritious. And since I started adding onion to my coleslaws, I’ve got to admit they are much more moreish.
Don’t mix the sliced avocado or egg into the coleslaw. Serve them with it. The coleslaw, without the egg and avocado mixed in, can be made ahead and stays good in the fridge for up to 2 days.
Coleslaw with Egg, Avocado and Pomegranate
Yield: Serves 2 - 4
Suitable for: Gluten-free diet
Ingredients:
- ~300g white cabbage, thinly sliced
- 3 large carrots, peeled & grated
- 3 celery sticks, sliced
- 1 sweet apple, cored & sliced or grated
- ½ small onion, peeled & diced
- ~200g pomegranate seeds
- 1 avocado, peeled, stoned & sliced
- squeeze of fresh lime
- 4 large eggs
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- red wine vinegar
- salt & freshly ground black pepper
Instructions:
Hard boil eggs
Place the eggs in a saucepan of water with enough cold water to cover the eggs, ¾ way up. Put the lid on the saucepan and turn the heat up high. Let the water heat to a rolling boil. Turn off the heat but leave the pan on the hob for 7 minutes. Then drain off the hot water and fill the saucepan with cold water. Leave the now cold pan on the counter while you make the saladMake the coleslaw
Put the mayonnaise and mustard into a bowl. Add a good splash of red wine vinegar, and a good pinch or salt and freshly milled black pepper. Beat together until you have a smooth dressing. Put the cabbage, carrot, celery, apple and onion into a deep bowl and mix around well. Add in the pomegranate seeds. Pour in the mayonnaise dressing and mix around well.To serve
Slice the avocado. Squeeze some lime juice over the slices to prevent discolouration. Peel and halve the now cold boiled eggs. Place the avocado and egg on a plate. Put some egg and some avocado slices with some of the coleslaw. Sprinkle over just a little salt and some freshly ground pepper.
Enjoy!
