Rainbow Slaw - taste the rainbow?
I love a sweet and crunchy salad. Since making the broccoli, carrot and apple salad, I wondered if I could make some cabbage salad using honey mustard vinaigrette as a dressing. Obviously you can.
One small change I’ve made to this is to add in onion. I don’t know why it tastes so much better with onion. I only know that it does.
They say eating the rainbow, a diverse selection of colourful whole foods, is very good for you. And if that’s true, then this salad is a simple way of eating it.
Rainbow Slaw
Yield: Serves 2 - 4
Suitable for: Gluten-free diet
Ingredients:
- ¼ head of red cabbage
- ~100g broccoli
- 1 sweet bell pepper
- 1 large carrot
- handful of sweet seedless grapes
- ½ tsp mustard flour
- 3 tbsp white wine vinegar
- 9 tbsp sunflower oil
- 1 tsp runny honey
- 1 tsp wholegrain mustard
- salt & freshly ground black pepper
Instructions:
Make the dressing
Add the mustard, vinegar, oil, honey to a jar with a good pinch of salt and freshly ground black pepper. Seal the jar with its lid and shake it vigorously for a minute or until you have a nicely blended dressing.Prepare the fruit & veg
Remove tough outer leaves on the cabbage. Completely cut out any white core and stem and discard. Slice the cabbage as thinly as possible and add to salad bowl. Chop up the broccoli thinly and add to the bowl. Remove the stem, core and seeds from the pepper and slice the flesh thinly. Add to the bowl. Top and tail and the radishes and slice as thinly as possible. Add to the bowl. Top and tail the carrot, peel and grate. Add to the bowl. Halve the grapes and add them to bowl. Cut the core out of the apple and slice the apple and add to the bowl. A quick way of doing this is to use the cheese slicer side of your grater, just be careful of your fingers!Add dressing to the fruit & veg
Pour as much or as little of the dressing over and mix around and it’s ready to serve. Any dressing left over will keep in the fridge for at least 2 weeks.
Enjoy!
