For the dressing:
Serving Suggestion: Vegetables can also be swapped for other vegetables you may have on hand, for example, replace the red cabbage with green cabbage, or replace the mint and parsley leaves with another type of herb.
Serve alongside tofu and rice for a vegan ‘poke bowl’ option. Alternatively, serve alongside grilled meat, chicken or fish, with roasted potato or sweet potato.
When preparing this recipe, it is important to:
Storage: Store coleslaw in an airtight container in the refrigerator up to 1-2 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can try grating the carrots, pulling the mint leaves off the stems and help mix the ingredients together.
When preparing this recipe:
| Serving size: 133g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 299 | 179 |
| Fat (g) | 2.7 | 1.6 |
| Saturated fat (g) | 0.4 | 0.2 |
| Carbohydrates (g) | 6.3 | 3.8 |
| Sugars (g) | 6.0 | 3.6 |
| Fibre (g) | 5.5 | 3.3 |
| Protein (g) | 2.7 | 1.6 |
| Sodium (mg) | 31.8 | 19.0 |
Healthy Eating
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