Red Cabbage, Carrot Slaw
Bon Apetit’s dehydrated vegetable flour range is transforming the way I’m eating vegetables. It’s especially bringing me joy because I’ve been trying my best to get my mother to eat salads and this Sunday she finally took seconds, without any prompting, or pitiful stares at the salad bowl.
My mother will fire every excuse in her arsenal not to eat a tomato or have lettuce. She’ll say things like, ‘There was salad in the fridge? Oh, I forgot to eat it… I don’t eat tomato, it sits on my chest... I can’t chew carrots (finely grated) because it’s hard and I’ve got false teeth… Reeesh, what is this? Pepper or raddish? I can’t chew it.” Burgers and chips go down just fine though - I’m just saying.
I had bought red cabbage on sale so decided I would finely slice it with a sharp peeler and add Bon Apetit’s Beetroot, Watermelolon, Red Apple and Ginger with hydrolyzed Collagen for an extra kick. I also had 1 carrot drifting around in my fridge so chucked that in my slaw as well.
Bon Apetit is available in Jackson’s Real Food Market and online. Visit the page via Fabebook if you’d like to order any of the flours.
Ingredients
Finely grated carrots 1-2
2 baby red cabbage
Three spoonfuls of no sugar added Simple Truth Mayonnaise (Range sold in Checkers countrywide)
1/2 cup Bon Apetit’s Beet, Watermelon, Red Apple, Ginger and Hydrolyzed Collagen powder (sold in Jackson’s Real Food Market in Bryanston and Kyalami)
Method
Finely grate carrots and cabbage. I used a peeler to grate the cabbage finely. It takes a while and your hand will turn purple, but it’s the best way.
Add mayo and your Bon Apetit flour.
Mix well.
Serve up with some fresh parsley. I paired my salad with a roast chicken and my mum and I loved it.
