Crunchy red cabbage slaw

Name: Crunchy red cabbage slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 300 grams red cabbage; 1 large carrot, coarsely grated; 1 red-skinned apple, coarsely grated; 1 bunch spring onions, thinly sliced; 2 Tbsps mayonnaise; 1 Tbsp wine vinegar; 1 Tbsp extra-virgin olive oil; 1 stalk from a punnet of mustard cress; 2 Tbsps wholegrain mustard; 500 grams roast chicken; 1 leave from a large bunch of basil; 1 serving ground fenugreek or coriander; 1 zest and juice lime; 1 Tbsp olive oil; 1 serving salt and pepper, to taste; 4 chicken breasts

Crunchy red cabbage slaw is a gluten free, dairy free, and whole 30 recipe with 4 servings. This side dish has 643 calories, 81g of protein, and 27g of fat per serving. This recipe covers 39% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. This recipe from BBC Good Food requires roast chicken, salt and pepper, red-skinned apple, and ground fenugreek. From preparation to the plate, this recipe takes about 30 minutes. Users who liked this recipe also liked Crunchy Red Cabbage Slaw, Crunchy Napa Cabbage Slaw, and Crunchy Cabbage And Ramen Slaw.

Instructions

Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.

Ingredients you will need

Spring Onions

Cabbage

Carrot

Apple

Equipment you will use

Knife

Bowl

Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad.

Ingredients you will need

Mayonnaise

Vinegar

Cooking Oil

Equipment you will use

Whisk

Serve or see our suggestions, below right.

To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top.

Ingredients you will need

Whole Grain Mustard

Roasted Chicken

Mustard

Garden Cress

Sprinkle with the remaining cress and serve.

Ingredients you will need

Garden Cress

To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Ingredients you will need

Ground Fenugreek