Seasonal Recipes
- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Apple and Carrot Coleslaw
Products used in this Recipe
- Apple
- Carrot
- Cabbage
- Vinegar
Find Producers who have the Products used in this Recipe
I don't know my Postal CodeIngredients
1 / 2 head cabbage2 carrots, peeled
1 crisp apple, peeled
2 tablespoons apple cider vinegar
4 tablespoons mayonnaise
4 tablespoons sugar
1 teaspoon salt
1 teaspoon cracked black pepper
Method
To serve:
2 tablespoons (25ml) mixed seeds (try pumpkin, sunflower, hemp or sesame)
2-3 tablespoons (50g) sprouts
Peel outer layer from cabbage and remove core. Shred both the cabbage and the carrot into fine slices. (This is easiest in a food processor using the grating blade. If that’s not an option, use a knife or a sharp grater). Transfer to a bowl and set aside.
In a small bowl combine remaining ingredients. Pour over cabbage, carrots, apple and toss to coat. Cover and refrigerate for at least 1 hour before serving, or up to six hours. Coleslaw will keep in the refrigerator for up to 5 days. Top with seeds and sprouts before serving.
