Parsnip and Apple Slaw (Makes a large bowl)
Can be vegan, vegetarian, gluten free and dairy free
1/2 Head of white cabbage (around 500g)
2 Large carrots (around 250g)
1 Parsnip (around 120g)
1 Small eating apple (around 120g)
1/2 Small red onion (around 50g)
Mayonnaise- use vegan, dairy free or gluten free mayo as required (I used approximately 8 tbs)
1-2tbs Lemon juice
Black pepper to taste
- Wash, top and tail the peel the carrots, onion and parsnips. Core the apple, I like to keep the peel on but remove it if you prefer.
- Thinly slice the cabbage in the food processor, then grate the carrots, parsnip and red onion. Remove any large pieces that may have slipped through the food processor.
- Mix the shredded vegetables together in a large bowl. Once well mixed add the mayonnaise slowly until the coleslaw is of the right consitency. I prefer only a small amount of mayo to wet the mixture as too much can weaken the taste of the vegetables and fruit. Add a squeeze of lemon juice and season with black pepper and salt to taste.
- Store in a sealed container in the refridgerator for upto 2 days and stir before serving in case the mayo has split.