This recipe is taken from my first cookbook, FOOD: My Aunt Louise passed this coleslaw recipe on to me, I find it wonderfully tangy because of its mustard vinaigrette dressing and also the addition of caraway seeds adds a nice, flavourful twist.

Serves: 4
Prep time: approx. 10-15 minutes

Dairy free, Gluten free, Vegan

Ingredients

For the coleslaw:

200g (3 cups) white cabbage, thinly sliced or grated

200g (3 cups) red cabbage, thinly sliced or grated (or use 400g (6 cups) white cabbage if you don’t have red)

1 medium carrot, grated

2 teaspoons caraway seeds

For the dressing:

2 tablespoons Dijon mustard (grainy or fine grain)

4 tablespoons (1/2 cup) cider vinegar or white wine vinegar

5 tablespoons extra virgin olive oil

sea salt and black pepper, to taste

Method

• Combine the cabbage, carrot and caraway seeds in a medium salad bowl.

• Whisk the dressing ingredients together in a small bowl or mug.

• Drizzle the dressing over the cabbage and carrots, season to taste with sea salt and black pepper and mix well.