KETO CRUNCHY RED CABBAGE COLESLAW
This recipe uses vibrant red cabbage rather than green for a colorful alternative to classic coleslaw, the addition of wholegrain mustard adds an extra kick of flavor
makes: 12 SERVINGS
prep time:10 MINUTES
½ red cabbage
2 medium sized carrots
½ white onion
1 heaped teaspoon whole grain mustard
2 tablespoons freshly chopped cilantro
1 teaspoon fennel seeds
2 tablespoons toasted pumpkin seeds
Squeeze fresh lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper to taste
1. Cut the cabbage into quarters and then cut away the dense core, then use a sharp knife to finely shred the cabbage into thin strips, place into a large mixing bowl.
2. Peel and slice the onion to the same size as the cabbage and add to the bowl.
3. Peel and grate the carrots and add to the bowl along with the mustard, lemon juice, cilantro, fennel seeds, pumpkin seeds and olive oil then season well with sea salt and plenty of freshly ground black pepper.
4. You can use a large spoon to mix the ingredients together, however I prefer to use a pair of latex gloves and get in there with my hands and really mix it all up. Once all ingredients are well combined transfer to a large serving bowl and sprinkle with some freshly chopped cilantro to serve.