Your third Coeliac Week recipe: I make a bowl of this filling coleslaw and have it on baked sweet potatoes, with salad and with cooked or cold fish for lunch quite a bit. Again, simplicity itself, but I include it because it is so useful and healthy for you. I had completely forgotten about coleslaw as a truly gluten free option until relatively recently, so here it is just in case it jogs your memory too.
Pine Nut and Cranberry Coleslaw
Chop half a small white cabbage into shreds, or use your mixer to do the chopping for you. Just make sure you don’t chop it into mush which is what I have done a few times in the Thermomix. Oops. You can do half and half white and red cabbage too, if you like, which looks pretty.
Shred some carrot. If you’re in a rush and haven’t a mixer, sometimes I find it easier to chop a carrot in half and then use a peeler to make ‘curls’. Add the carrot to the cabbage.
Next, core and chop an apple up and add that to the mix. Leave the apple out if you’re not eating it within 24 hours or so as it will go a bit brown; you can always add some in as you serve it. You can also add onion if you fancy some but I find it a bit strong so I leave it out most times.
Mix in some mayonnaise well and season.
Sprinkle in a handful of pine nuts (or other nuts if you can’t handle those) and a handful of dried cranberries, which look particularly pretty if you have used white cabbage. If you prefer, use raisins. Whatever, make sure they are not coated in anything dodgy. The HBS ones are fine. Mix them all in and serve.
Simples. But gives good crunch and is pretty filling. I often serve mine with smoked salmon for lunch and it is easy to transport in a tub if you’re out and about.