Crunchy Nut Coleslaw
White or savoy cabbage
6 grated carrots
100g Pine nuts
Lemon juice from one lemon
Tbs of honey
Fresh dill finely chopped
It’s barbecue season and nothing goes better with a great piece of barbecued meat or fish than a serving of tasty coleslaw. Unfortunately, much of the coleslaw filling the supermarket shelves contain countless preservatives and are generally coated in some unknown white gunk of dubious origins.
Dill, lemon and dash of honey give this Crunchy Nut Coleslaw a deliciously fresh flavour which means it goes so well with any meat dish. The carrots in this dish are a rich source of antioxidants, carotene and vitamin A. The cabbage also contains anti-oxidants and various vitamins. However the antioxidants come in the form of phyto-chemicals, which are particularly powerful and because none of the ingredients are cooked, none of the health benefits of these ingredients are lost. This is means your Crunchy Nut Coleslaw not only tastes great, its also a fantastic super food dish for your skin.
- Chop your cabbage in to quarters from the top down and then slice along the grain of the leaves as shown in the photograph. This helps you produce thin slices and ensures the end coleslaw will not be too chunky.
- Add your grated carrots raisins and pine nut and toss.
- Prepare your dressing by whisking your Lemon juice, honey and chopped dill.
- Pour over your ingredients and toss well.