Chicken or Prawn Bombay Coleslaw with Apple
This Winter Slaw is filling and a great source of fibre and anti-oxidants
This recipe contains liver-friendly foods – olive oil, lemon juice, provitamin A in carrot and anthocyanins in red cabbage. It is very filling & tasty.
One Serving of Slaw: Carb 11g Fibre 6g Kcals 66 Protein 2g Fat 2g
Ingredients
COLESLAW
makes 4 servings
250g finely sliced red cabbage
250g finely sliced white cabbage
100g grated carrot
100g green tart apple, grated
40g, finely chopped fennel
40f, 2 Spring onion, cut diagonally
Fresh parsley & coriander, finely chopped
a little fresh red chilli, sliced diagonally, thinly
DRESSING
1 teaspoon extra virgin olive oil
1 teaspoon apple cider vinegar
a drizzle of chicory syrup
1 heaped teaspoon wholegrain mustard
1 to 2 teaspoons fresh lemon juice
1 to 2 teaspoons fresh orange juice
Salt & black pepper
Toppings
You can add roasted chicken drumsticks and thigh or prawns
Method
Coleslaw – makes 850g
One serving is 212g
Simply, chop, slice and grate the vegetables and mix them together, leaving the apple until last as it will brown
Mix the dressing ingredients together and add to the vegetables and mix together
Optional: Top with dry-toasted seeds flavoured with Indian or Thai spices
- Dry-fry the spices for about 2 minutes at 7 on induction hob – move the frying pan about mid-time to evenly toast the spices. There will be smoke but do not burn the spice. Add the seeds or nuts and toast lightly.
A perfect lunch as they are ready in a flash.
