Tossed with a marvellously simple mayonnaise dressing this rainbow slaw is full of crispy vegetables. It’s a great summer salad, served with paprika garlic chicken and lemon wedges with the option to make it vegan!
⅓ cup Heinz® [SERIOUSLY] GOOD™ Original Mayonnaise
Juice of ½ lemon
Slaw:
1 red apple, cut into matchsticks
1 carrot, cut into matchsticks
2 cups shredded green cabbage
2 cups shredded red cabbage
Handful of coriander leaves, chopped
½ lemon, cut into wedges
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INGREDIENTS
Made with
Method
Step 1
Combine paprika, garlic and olive oil in a large bowl. Season with salt and pepper. Add the chicken and toss to coat.
Step 2
Heat a dash of oil in a frying pan over medium-high heat. Cook the chicken for 4-5 minutes on each side or until golden brown and cooked through. Set aside to rest, then slice.
Step 3
To make the mayonnaise dressing combine mayonnaise and lemon juice. Season with salt and pepper.
Step 4
Toss together the apple, carrot, red cabbage, green cabbage, sliced chicken and mayonnaise dressing.
Step 5
Transfer to a serving bowl or platter. Garnish with coriander and lemon wedges to serve.
Tips
Swap It Out
Make it vegan by using Heinz vegan mayonnaise and replacing the chicken for chickpeas!