Not your typical coleslaw. With crunch from the walnuts and a touch of sweetness from the dates, this is an easy standby salad that would be a great accompaniment for any bbq this summer.
handful each of dates and walnuts
one apple grated
half red cabbage & half normal cabbage sliced thin
two carrots grated
two sticks of celery sliced thin
1/4 onion sliced and diced thin
2 tablespoons of whole egg mayo (Woolworths has a great organic, no preservatives & additives version)
dash of good quality olive oil
salt and pepper to taste
(I use this mandolin to cut up all my apple & vegetables)
- Place the walnuts and dates in a food processor. Blitz for just a few seconds to break up the dates an walnuts. (You want to be able to see them – the best bit is the crunch of the walnuts and the chewiness of the dates’0
- Mix nuts and dates with the apple, mayo, oil and salt & pepper. Combine well.
- Mix the dressing in with the vegetables. Often I use clean hands to make sure the vegetables are coated with the dressing.
- Serve. If you are having it the next day, or later in the day, drizzle some lemon juice over the coleslaw to keep the apple and carrot from browning.