Red Cabbage Slaw
I always feel like I want to overeat in winter. Especially at lunchtime.
However, this is never a good thing because all these random meals that we choose to indulge in, eventually adds up. Salads in winter are an absolute eyeball roll. I don’t want to look at lettuce in the shops and usually pick cabbage with only curry thoughts in my head. The red cabbage perplexes me because I’ve only ever eaten it in slaws. So I wanted to try something new with hardly any mayo in there to balance out my diet midday.
This dish came out better than I expected after I worked my way slowly through this cabbage in the past couple of days.
I truly hope it inspires you to eat something cool in winter. If you’d like to make this a vegan side dish, Hellman’s offers up vegan mayo and you can lose the eggs. I would add Edamame in its place.
Ingredients for 1 person
2 boiled eggs, quartered
1/4 red cabbage, sliced fine
1/2 cup steamed corn
1 tiny avo
1/2 tbsp Rice Wine Vinegar
1 tbsp mayo
handful of dill
handful of coriander
1 small red chili
juice of half a lemon
salt and pepper to taste
Method
Blend mayo, dill, coriander, chili, rice wine vinegar, lemon juice, salt and pepper, and avo until it’s fluffy.
Pour over your sliced cabbage and add the sweetcorn.
Let that marinate for 15 minutes in the fridge.
Add boiled eggs and dust with red chili flakes. Trust me, the flakes will make this dish pop.
