This organic purple slaw with cheese recipe knocks the socks off anything you can buy in the supermarket. Plus it's fully organic! I love it on top of a jacket potato or as a side accompaniment. The purple colour looks lovely in my view.
Makes about 3 side portions.
You'll need:
200g red cabbage, finely sliced. I used M&S organic from Ocado, surprisingly good value and grown just over the river in Lincolnshire.
1/3 of a red onion, very finely sliced.
1 small carrot, grated.
50g cheese, grated. I used Yeo Valley Organic, it's a simple cheese that's perfect for this recipe.
3-4 heaped dessert spoons of mayonnaise. I don't make my own, as this organic one from Hellman's is awesome!
Seasoning, if you like.
How to:
Mix it all well in a bowl, cover and chill for 30 mins, or longer. This mayo is nice and thick so it will keep in the fridge for upto 3 days without going watery, just give it a stir before serving it.
