Coleslaw
Serves 8 - 10
1/2 green cabbage
1/4 red cabbage
3 carrots
6 radishes
4 spring onions
15g parsley
1C light mayonnaise
salt & pepper
1. Remove the hard core from cabbages and finely shred the leaves with a sharp knife. Using the coarse grater attachment on a food processor, grate carrots & radishes and add to the bowl. Slice spring onions & chop parsley and add these to the bowl as well. At this stage you can cover and refrigerate the coleslaw for up to 3 hours.
2. When ready to serve add mayonnaise, season with salt & pepper and toss until well combined. Serve immediately.
(Adapted from: Cool Food, Murdoch Books, 2002)
