Red cabbage, carrot & egg coleslaw

This carrot, red cabbage & egg coleslaw has to be one of our favorites too. This salad is packed with goodness and could makes such a nice sandwich filler. Whenever I want something really fast for a lunch, something that doesn’t come out of a can, it is fresh and made from scratch, I make this. ? ?

I often add grated celeriac and it give it such a nice taste twist. Kids love it too. It goes fabulously with a falafel or as a side salad to any barbecued meat or fish.

It is just fabulous.

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Red cabbage, carrot & egg coleslaw

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Servings 4

Author Ramona Sebastian

Ingredients

For the salad:

• 4 medium carrots (organic)
• 4 eggs (organic)
• 1/2 red cabbage (organic)
• 1 small red pepper
• 1 onion (red)
• 1/4 celeriac
• parsley (or coriander) finely chopped
• 1/2 tsp salt
• 1/4 tsp pepper

For the dressing:

• 2 tbsp mayonnaise
• 1 tbsp cider vinegar
• 2-3 tbsp soured cream or yogurt
• 1 tbsp salad cream
• 1 tsp sugar

Instructions

• Boil the eggs for about 12-13' so they are as hard as they can be. When finished boiling, pour cold water over and set aside.
• Shred the cabbage and place it in a big bowl. Sprinkle some salt and give it a good massage. ??
• Add the shredded onion, chopped red pepper and the grated carrot.
• Peel the eggs and grate them when cooled. Add to the cabbage.
• Make the dressing, mix the dressing ingredients in a separate bowl. Add salt and pepper to taste.
• Pour the dressing mixture over the cabbage one and give it a good old mix. Add some chopped herbs if you wish, parsley, coriander or dill and mix.