Seriously simple Spring slaw

Why choose claggy, eggy chicken bum shop bought coleslaw when you can make a really fresh and delicious version of your own in ten mins?! 

Put a spring in your slaw with this simple recipe. Lacianto kale is softer, so the texture is nicer with along with the crunchy cabbage, but you could use any type of kale you can find. Curly kale should soften up in the dressing. 

Recipe makes a large bowl of slaw.


1/4 red cabbage

1/4 white cabbage

3 leaves of lacianto kale 

2 carrots

1 white onion 

Lacianto kale

3/4 cup olive oil

1/4 cup white wine vinegar

3 teaspoons brown sugar

1 tablespoon lemon juice 

1 teaspoon mustard (whatever type  you have)

Salt and pepper to taste


Thinly shred the red and white cabbage and kale, thinly slice the onion and grate the carrot. Mix all together in a massive bowl.

For the dressing place all the ingredients in a jam jar and shake vigorously, or mix with a fork in a measuring jug. 

Pour the lovely dressing over the veg and leave to marinade for a few hours in the fridge (if you can possibly resist eating it!) 

That’s it! Sling in a burger, munch as a side or devour it in a wrap or sandwich on its own. No eggs needed for a perfectly delicious, and a whole lot more nutritious Spring slaw.


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