Festive Slaw

Matte Black Bowls
by Matte Black Bowls
8 Servings
15 min

It has become a Boxing Day tradition in our house to make this big bowl of festive slaw to have with our Christmas Day leftovers in the following week.

I think after the heavy and rich foods of previous days, this fresh and crisp slaw with a light vinaigrette instead of mayonnaise feels like a welcome break - and adds a splash of colour to the plate.

Since there is a bit of effort in preparing all the vegetables, I like to make a huge bowl that lasts a while. You can also leave some of the mixture without the dressing until needed, to help it last a little longer.

With the dressing, it lasts a couple days in the fridge.

Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 2 CUP red cabbage, shredded
  • 2 CUP carrots, shredded
  • 1 apple, grated
  • 1/2 red onion, very finely sliced 
  • Handful of parsley, chopped
  • 1 TSP lemon juice
  • Handful of Flaked almonds
  • 1 TBSP Olive Oil
  • 1 TSP Mustard 
  • 1 TSP White Wine Vinegar 
  • 1 TSP Honey 
  • 1/2 TSP Salt

Find the biggest mixing bowl you have and toss together the carrots, red cabbage and parlsey.
In a separate bowl, mix the grated the apple and finely sliced red onion with lemon juice. Leave for 5 minutes.
In a small bowl, add all the ingredients for the dressing and mix together well.
Combine the two bowls together and coat in the dressing, stirring everything together. Add the flaked almonds and mix again.