A colourful salad which keeps well for several days and brightens many savoury foods. See also Braised Red Cabbage. For 6 – 8, maybe more ½ of a red cabbage, finely sliced 2 red onions, peeled and finely sliced Leaves from a small bunch of parsley, finely chopped 6 Tablespoons of rapeseed oil or olive…
A colourful salad which keeps well for several days and brightens many savoury foods. See also Braised Red Cabbage.
For 6 – 8, maybe more
½ of a red cabbage, finely sliced
2 red onions, peeled and finely sliced
Leaves from a small bunch of parsley, finely chopped
6 Tablespoons of rapeseed oil or olive oil
3 Tablespoons of red wine vinegar
1 Teaspoon English Mustard
1 Teaspoon honey
Put the cabbage and onions in a large bowl.
Whisk the oil, vinegar, mustard and honey together and add to the bowl of cabbage and onions.
Stir the whole lot together, making sure the cabbage and onions are coated in the dressing.
Stir in the finely chopped parsley.
Cover and store in the fridge until needed. The slaw should keep well for several days.
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