B's Bakes: Colourful Coleslaw

There's something so very summery about coleslaw. With a satisfying crunch of fresh veg and the perfect salty/creamy/sweet balance, it really is such a wonderful picnic staple. And interestingly enough, for the longest time I wasn't really a fan. It was only after I decided to experiment and make my own that I realised I'd been missing out for far too long.

For this variation I've used red cabbage, carrot, apple and red onion as my base. I love the colourful element that this adds-so much better than the usual bland white variety. All of these vegetables have a really high water content which will definitely help keep us hydrated as the weather gets hotter. And for all of you girls trying to slim down for bikini season, cabbage is your new best friend! As a cruciferous vegetable, it contains a compound called Indole-3-carbinol which can help to mop up the extra estrogen in your body that can lead to weight gain below the hips. 

To make you will need:

1/3 Red Cabbage

2 Carrots

1 Apple 

3 Tbsp Greek/Non-dairy Yoghurt

Pinch Salt

Good handful of seeds and raisins

1. Begin by grating the red cabbage, carrot and apple into a bowl. The cabbage can be a tricky one so don't worry if bits end up flaking off. You can just chop these into smaller pieces and toss them in.

2. Dice up your red onion and add this to the mix.

3. Next up, it's time for your add ins. I've chosen golden sultanas and sunflower seeds here but you really can go wild. Walnuts, almonds, pumpkin seeds, cranberries and raisins are all great options too.

4. Give the ingredients a little mix through and then add your yogurt.

  

5. Season with flaked sea salt and black pepper and then get your hands in there to massage all of the flavours through. This isn't a necessity but I find it's definitely the best way to combine them all without flicking it all over the kitchen!

Serve up deli-board style with your favourite accompaniments. We opted for mature cheddar, homemade houmous and oatcakes. This also works really great as a base for a larger salad, just add some quinoa, avocado and some chopped greens.

By Becky Symes.