Rainbow Slaw

Rainbow slaw is a vibrant medley of fresh vegetables, full of flavour, all without mayo.

A healthier, mayo-free twist on the classic coleslaw that will brighten up any menu.

Prep Time:
25 minutes

Cooking Time:
0 minutes

Makes:
5 portions

Ingredients:

• 100g Red cabbage
• 100g Beetroot raw cut the top and tail off
• 100g Carrot peeled, cut the top off
• 100g Celeriac peeled
• 100g Swede peeled
• 100g Müller Vitality Plant Based Thick & Creamy yogurt alternative
• 15g English Mustard
• 35g Horseradish creamed
• 5g Chives
• 3g Castor sugar
• 10ml White wine vinegar
• 8g Salt
• ½ g Cracked black pepper

Method:

1. Cut cabbage into 4 through the stalk and cut out the stalk.
2. Finley shred the cabbage and place in a bowl.
3. Cut beetroot, carrots, celeriac and swede into very fine 3cm long strips add to the cabbage.
4. Finely chop the chives.
5. Add all ingredients together and mix.
6. Serve in the required serving dish.

Recipe developed by Mark McCann, Bespoke Food Group