Cabbage, Carrot & Flaxseed Coleslaw

There are literally hundreds, if not thousands, of different ways to make coleslaw! Having a bowl of it as a side dish to a meal can really up the flavour of your meal but store bought varieties are often quite fatty. Making coleslaw yourself is a great way to keep the calories down and making a completely plant-based version that is devoid of dairy is perfect for keeping it healthy! It is not only delicious but also incredibly simple and you can easily rustle up a batch while your main meal is cooking. Although coleslaw is traditionally eaten with meat dishes, it is also delicious to have with pasta, pizza or even to mix in with a salad.

To make my recipe for two people you will need the following ingredients.

One cup of savoy cabbage

One cup of purple cabbage

One cup of carrots

One cup of mange tout

Two small red onions

One lemon

Olive oil

Raw honey

Flaxseeds

Salt & black pepper

Cabbage_Carrot_Flaxseed_ColeslawThe first thing you’ll need to do is wash and finely slice both cups of cabbage and the carrots. You can either do this by hand or with a food processor. Next finely slice the mange tout by hand and slice your red onions. Simply put all of these ingredients into a bowl and mix together.

Cabbage_Carrot_Flaxseed_ColeslawNext, take another bowl and squeeze the juice of your lemon into it. Add to that four tablespoons of olive oil and a pinch of both salt and black pepper. Now is the time to mix in one tablespoon of raw honey before whisking together really well until it becomes creamy. A great way to ensure this dressing is as creamy as possible is to leave the olive oil and lemon in the fridge overnight before you make it! Once your dressing is ready pour it into the first bowl, add a tablespoon of flaxseeds and mix well before serving.

Cabbage_Carrot_Flaxseed_Coleslaw