• ¼ small green cabbage, finely sliced (about 3 cups)
  • ¼ small red cabbage, finely sliced (about 2 cups)
  • 1 carrot, peeled and cut into matchstick pieces
  • 2 Spring onions, chopped
  • 1 small apple, cut into matchstick pieces
  • 50g snow pea shoots
  • Handful fresh parsley leaves, chopped
  • ¼ cup pumpkin seeds, toasted*
  • ¼ cup sunflower seeds, toasted*
  • ¼ - ½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise with Olive Oil
  1. Place red and green cabbages, carrot, spring onions, apple, snow pea shoots, parsley and half the seeds, into a mixing bowl. Mix in enough HEINZ [SERIOUSLY] GOOD™ Mayonnaise with Olive Oil to coat. Transfer to a serving bowl. Garnish with the reserved toasted seeds.

Top Tips

  • *To toast seeds: Place seeds in a small frying pan and toast over a medium heat for 2-3 minutes until lightly browned shaking the pan regularly.

Switch it up

To the ½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise with Olive Oil add:

  • 1 tsp wasabi paste and a squeeze of lime – to the basic coleslaw add ¼ cup roasted peanuts or cashew nuts. Replace the carrot with ½ cup cooked edamame beans.
  • Add ½ pureed roasted red capsicum – To the basic coleslaw replace chopped parsley with chopped basil and add ¼ cup chopped roasted pistachio nuts.
  • Add ½ tsp Gregg’s Smoked Paprika.
  • Add 20g crumbled blue cheese. To the basic coleslaw use toasted walnuts and omit the carrots. Replace red cabbage with thinly sliced fennel bulb.
  • Add 2 Tbsp of your favourite pesto – basil, sundried tomato or parsley pesto are good options.

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