I tend to make a small bucket of this at a time. There is a bit of chopping involved, so make it worth your while. If I’ve got some in the fridge, I put it with anything and everything – on the kids’ sandwiches, on oatcakes, with my favourite veggie burger, on my eyes to get rid of the bags… you get the picture.
- Yield: 6 Servings
- 1 small, sweet, pointed cabbage
- ½ red cabbage
- 2 small green apples, unpeeled
- 1 tbsp each pumpkin seeds, sesame seeds, and sunflower seeds
- 10 walnut halves
- 1 tbsp white wine vinegar, or to taste
- 2 tbsp olive oil, or to taste
- 1 tsp Dijon mustard, or to taste
- salt and freshly ground black pepper
- Remove the outer leaves of both cabbages so you only have nice crisp inner leaves. Slice as thinly as you can in a food processor, with a mandoline, or by hand with a really sharp knife. Put in a large bowl.
- Core and finely chop the apples, and add to the cabbage with the seeds. Toss really well so all the ingredients are evenly mixed.
- Whisk together all the dressing ingredients and taste, then adjust the ingredients as you prefer. Drizzle over the top of the slaw, mixing well until it is lightly coated.
- Top with the walnuts.