50g cavelo nero or kale
1/4 red cabbage
1 small red onion
2 tbsp mayonnaise (vegan or normal)
2 tbsp Greek yoghurt (or vegan alternative)
Handful of pumpkin seeds
Handful of walnuts
Pinch or pink himalayan salt and pepper
Finely chop the cavelo nero (or kale) removing the stalks. Thinly slice the purple cabbage using a peeler.
Peel and grate the carrot and finely chop the red onion. Place these all in a bowl.
Add chopped walnuts and pumpkin seeds for crunch.
Use half mayonnaise and half greek yoghurt (or dairy free yoghurt) and a pinch of pink salt and pepper.
Give it a good mix together.
Delicious with jacket potatoes, in wraps, with bean burgers etc