If you’re looking for a quick and easy salad, look no further. This Coleslaw is refreshing, a little crunchy and seriously delicious. For the best effect, a purple cabbage, a green cabbage and some grated carrot all combined look awesome. Feel free to keep it simple – using just green cabbage is ok too.
The good news is that it can be prepped ahead and then dressed at the last minute. It’s perfectly ok to keep in the fridge for two or three days without dressing.
While this Coleslaw is great with pasta, you can pair it with so many things – fish, veggie patties, quiche or these Corn Puffs, giving your dinner a healthy, refreshing twist.
This Coleslaw makes a great companion to so many meals - pasta, pizza, quiche and so the list goes on. If you have leftovers, throw some into a bread roll with cheese and tuna and there you have a delicious lunch the next day.
- 3 cups Savoy Cabbage (finely sliced)
- 3 cups Red Cabbage (finely sliced)
- 1 cup Carrot (grated)
- 2 tablespooons Olive Oil
- 2 tablespoon White Vinegar
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Add finely sliced cabbage and grated carrot to salad bowl.
Mix olive oil, vinegar, salt and pepper in a small bowl or measuring cup. Once combined add dressing to cabbage, mix until well coated.