Who said salads are just for summer?!  This winter slaw is a great base for a healthy lunch, or the ideal accompaniment with a stew or roast.

It’s perfect to make in bulk to add to lunches with your choice of protein throughout the week, and when buying in season it’s super affordable, and easy to adapt as you like. 

Ingredients:

• 1/2 green cabbage, shredded

• 1/2 red cabbage, shredded

• 1/2 large red onion, thinly sliced

• 4 carrots, grated

• 1 apple, grated

• 1 small handful fresh mint leaves or parsley, thinly sliced

Dressing:

• 1 tbsp Dijon mustard

• 2 tsp apple cider vinegar

• 1 tbsp olive oil

• 2 tbsp lemon juice

• 1 tsp of honey

• ¾ cup sultanas or dried cranberries (or a mixture)

How to make:

1. Chop up the ingredients and mix together in a large mixing bowl. I use my Kenwood food processor - using the chopping blade first for the mint or parsley, then the grating blade for the carrots and apple, and finally the slicing blade for the onion and cabbage.

2. In a separate bowl, combine the mustard, vinegar, oil, lemon juice and honey to make the dressing.

3. Pour the dressing over the slaw and stir through. Mix in 2/3 of the sultanas/cranberries, then scatter the remaining over the top and serve.