We all have our own coleslaw receipe. It’s such a yummy and crunchy salad- if not overdone with dressing. Mine is still a mayonnaise dressing (I make my mayonnaise in the thermomix using the thermomix recipe) but it is lightened up with apple cider vinegar, the juice of a lemon and olive oil. I don’t over dress it either, as it will last longer in the fridge for lunches. Other alternative dressings are 

• simple lemon juice dressing (Take it easy, posted 15/5/2016)
• yoghurt mixed in with the lemon dressing
• just mayonnaise

At the moment there is local cabbage and kale readily available so this is such a yummy way to use them up. I’m serving this tonight with some chicken schnitzel, but it goes equally well with other forms of protein, in burgers, baked potatoes or on its own. I didn’t use any carrot in this coleslaw but it is something you could grate and add. Other things you could add to make this salad your own are

• Sultanas
• Green apple
• Parsley
• Sliced celery 

I make this salad in advance so that it is ready to bring out at dinner, this gives it enough time for the raw vegies to be cured in the dressing 

I hope you are loving easy food

KALE COLESLAW

Half head of red cabbage, sliced thinly/shredded

Half head of green cabbage, sliced thinly/shredded

5 leaves of Tuscan black kale (you could try using other types of kale, but I had this type on hand), sliced thinly/shredded

Spring onion, sliced

4 leafy parts of celery stalk, chopped

1/2cup of mayonnaise

Juice of one lemon

4Tbsps apple cider vinegar

Olive oil to taste

Salt to taste

Place all the cabbages, kale, spring onion and celery leaves in a large bowl

In a jar place the mayonnaise, lemon juice, vinegar, salt and olive oil. Put the lid on the jar and shake the dressing

Pour this over the cabbages, kale, spring onion and celery leaves

Toss together until everything is well coated with the dressing

Place in the fridge until ready to serve