It’s worth taking the time to make this fresh hand-cut crunchy coleslaw. It’s packed full of interesting textures with a delicious and indulgent dressing.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
50 g 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
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How do I make it ?
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.
Kraft Kitchen 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
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.