Antumnal Slaw

Ingredients

50g cavelo nero or kale

1/4 red cabbage

1 carrot

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

Serves 2

15 Minutes

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