Red cabbage & carrot slaw
Raw carrots are sweet and full of flavour. Once grated, add them to red cabbage and other veggies in this super-quick slaw.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Hugh Bonneville on episode 12, season 2 of Dish, the Waitrose podcast. It was served with a main course of rosemary & black pepper brined wing rib of beef, plus this selection of delicious sides: sticky pigs in blankets, potatoes dauphinoise, maple-roast parsnips and carrots, and maple-glazed Brussels sprouts with bacon. Dessert was this mix-and-match tiramisu.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Serves6
- CourseSide
- Prepare20 mins
- Cook-
- Total time20 mins
Ingredients
- 1 red cabbage
- 300g Waitrose Duchy Organic Carrots, grated
- 3 salad onions, thinly sliced on an angle
- 4 tbsp natural yogurt
- 2 tbsp mayonnaise
- 2 tsp cider vinegar
- 1 apple, peeled and cored
Method
Cut the red cabbage in half and, starting on one side, use a vegetable peeler to slice it thinly into a large bowl. Add the grated carrots and sliced salad onions, then stir. In a small bowl, combine the yogurt, mayonnaise and cider vinegar, then pour over the coleslaw mixture. Grate the apple directly into the bowl and stir immediately to stop it from going brown. Just before serving, season with a pinch of salt. This is delicious alongside roast meats or in sandwiches.
Cook’s tip
It's important not to add the salt too early or it will draw out the liquid and make the coleslaw soggy.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 569kJ/ 136kcals |
|---|---|
Fat | 7g |
Saturated Fat | 1.1g |
Carbohydrates | 13g |
Sugars | 12g |
Fibre | 4.6g |
Protein | 3.1g |
Salt | 0.2g |