The BBQ hut makes BBQ’ing easy (and fun) all year round. We love to ensure we get at least our 5 a day even when we BBQ, and are always looking for ways of adding more vegetables in a delicious way into our diet. We want to ensure we are feeding our good bacteria in our gut.
This recipe is for a delicious winter slaw, full of colourful season vegetables with herbs like mint which are a rich source of minerals like iron, magnesium, Potassium, Copper and Manganese.
1 small red cabbage
1 small savoy cabbage
1 large carrot
1 small red onion
1 green apple – peeled
Handful of mixed fresh herbs – mint or parsley
Small handful of walnuts (optional)
1 tbsp dijon mustard
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
3 tsp honey
1 tbsp creme fraiche or yoghurt
Salt and black pepper
- Thinly slice, shred or grate all the vegetables/herbs and toss everything together in a large bowl.
- Put the dressing ingredients into a jar and shake well.
- Mix vegetables and dressing at least a half hour before the BBQ to allow the flavours to infuse.
- Season to taste.