Fresh Crunchy Coleslaw


  • 20g Hazelnuts, chopped.
  • 1 ½ cup Shredded red cabbage.
  • 1 cup Shredded savoy cabbage.
  • ¼ Green apple, thinly sliced.
  • ¼ cup Fresh chives, chopped.
  • 1 tbsp Cider vinegar
  • 1 tsp Extra virgin olive oil.
  • 1 tsp Natural honey (optional).

1. Preheat oven to 180°C. Spread the hazelnuts on a baking tray. Bake for 5
minutes or until toasted.

2. Place the hazelnuts, combined cabbage, apple and chives in a large bowl.
3. Whisk together the vinegar, oil and honey in a small jug. Season with freshly
ground black pepper.
4. Drizzle the salad mix until well combined.


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