Red cabbage, carrot & egg coleslaw
This red cabbage and carrot coleslaw has a little twist to it. Adding grated egg makes it almost a meal on itself.
Servings 4 servings
glass bowl (large)
For the salad:
- 4 medium carrots (organic)
- 4 eggs (organic)
- 1/2 red cabbage (organic)
- 1 small red pepper
- 1 med onion (red)
- 1/4 celeriac or 1 teaspoon of celery seeds
- parsley (or coriander) finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
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.
Calories: 220kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 516mg | Potassium: 727mg | Fiber: 6g | Sugar: 11g | Vitamin A: 12221IU | Vitamin C: 92mg | Calcium: 125mg | Iron: 2mg