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Autumnal Slaw


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

Autumnal Slaw
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