This delicious coleslaw was inspired by a supply of kale, radish, mint, parsley and celery I had in the garden, as well as a cook book my friend loaned me. As I looked through the cook book a coleslaw recipe caught my eye and I thought I have just the veggies to make up a coleslaw recipe! Don’t be afraid to experiment with cooking and try new things, for example if you don’t have cranberries for this recipe substitute sultanas or raisins. The basics of making coleslaw are cabbage, carrot and onion, but there are no fixed rules, I just used what I had in the garden and it turned out delicious. I think that is the key to cooking economically, to use what you have available.

Some finely chopped kale, radish and celery from our winter garden.
Some finely chopped kale, radish and celery from our winter garden.

Ingredients

  • ¼ of a cabbage, shredded and washed
  • 1 onion, diced finely
  • 2 or 3 carrots, peeled and grated finely
  • Then add any other vegetables you like, chopped finely.

I used:

  • 3 small kale leaves
  • 4 radishes
  • bit of fresh parsley
  • bit of fresh mint
  • 5 stalks of celery
  • A handful of dried cranberries
  • Dressing of your choosing
Added chopped veggies to the shredded and washed cabbage.
Added chopped veggies to the shredded and washed cabbage.

Method

  1. Chop all vegetables finely
  2. Place together in a large bowl
  3. Throw in some cranberries or sultanas
  4. Dress with mayonnaise or dressing of choice
Threw in a handful of dried cranberries to give a lovely sweet and sour zing!
Threw in a handful of dried cranberries to give a lovely sweet and sour zing!

I tend to keep the coleslaw in a Tupperware container with a lid on it, in the fridge, then take out the required quantity and dress it as I use it. The undressed salad will keep in the fridge for 3 or 4 days.

This makes a great easy lunch or a great side dish for dinner.

Enjoy!