Finely sliced Cabbage
red or green pepper sliced thinly
celery sliced thinly
1 Tbsp vinegar
1 onion finely sliced
2 grated carrots
1/2 cup Best Foods mayo
1/2 cup Sour Cream
Add all sliced ingredients to a bowl, mix.
Combine mayo, sour cream and vinegar.
Mix into bowl.
3 tbsp olive oil
2 tsp pesto
1 tbsp white wine vinegar
1 large beetroot, peeled
2 cups thinly shredded red cabbage
1 x 400g tin brown lentils, drained and rinsed
150 g fresh white cheese (feta, mozzarella or ricotta)
Whisk the oil, pesto and vinegar together in a large bowl
Grate the beetroot on the large holes of a box grater and combine with the red cabbage and dressing
Just before serving, toss lentils through salad, scatter over cheese
1/3 cup Best foods mayo
1 tsp wasabi paste
1/4 cup lime juice
salt and pepper
2 cups shredded white cabbage
1 cucumber, peeled, sliced and seeded
1 cup frozen podded edamame, blanched
1/4 cup sesame seeds
Place mayo, wasabi, lime juice, salt and pepper in a small bowl and mix
Place cabbage, cucumber and edamame in a large bowl.
Add 1/2 the dressing, toss to combine
Serve with fish or salmon and use the dressing on the fish
1/2 cup mayonnaise (I use Best Foods)
3 tbsp Simon Gault Indian Seasoning (yes you do need that much)
2 cups white cabbage finely sliced
1 cup red cabbage finely sliced
Juice of half a lemon
boiled eggs chopped (optional)
parsley (optional)
Mix mayonnaise and indian seasoning well
Mix into cabbage and optional ingredients
Sprinkle lemon juice over salad
Simon Gault Fiesta Slaw
1/2 head green cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
3/4 cup mayonnaise
2 tbsp marmalade
1/4 cup roasted, salted peanuts
1 tbsp parsley, chopped (and more for garnish)
Combine mayonnaise and the Simon Gault Home Cuisine Mexican Seasoning; set aside.
Remove the dry outer leaves of both cabbage halves and discard. Cut cabbage in half again, then slice thinly.
Place the cabbage in a large mixing bowl with peanuts, parsley, and marmalade. Add just enough of the Mexican mayonnaise to coat the slaw and mix well to incorporate.
Transfer to a serving bowl and garnish with fresh, chopped parsley.
550g Cabbage finely shredded
75g red onion finely sliced
200g pumpkin seeds, toasted and half crushed
1/4 cup olive oil
3 tbsp chardonnay vinegar
salt and pepper
juice of large lemon
bunch of chives thinly sliced
40g parsley shredded
6 eggs, hard boiled and coarsely grated
Combine, cabbage, onion, pumpkin seeds, oil and vinegar with a large pinch of salt
Toss well in a large bowl
Add the lemon juice, chives, parsley and grated eggs and toss gently to combine
Season
1/4 cup egg mayo (Best food)
1/4 cup greek yoghurt
1 tbsp apple cider vinegar
2 cloves garlic crushed
1 tsp dijon mustard
1 tsp toasted cumin seeds
salt and pepper
3 cups shredded white cabbage
1 green apple, thinly sliced
1 small fennel bulb, thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup walnuts (or any nuts, toasted)
Whisk everything together in a bowl until smooth and season well
Combine cabbage, apple, fennel and onion in a bowl
Add half of the dressing and toss until everything is lightly coated
Toss through walnuts and some of reserved fennel fronds
1/2 green cabbage, shredded
1 green capsicum, thinly sliced
1/2 green chilli, finely chopped
1 green apple, julienned
2 spring onions, sliced
1/2 cup egg mayo
zest 1 lime
2 tbsp lime juice
1/3 cup chopped fresh coriander
1 clove garlic, crushed
salt
100g corn chips, crushed
In a large bowl, combine the cabbage, capsicum, chilli, apple and spring onions
In a small bowl, combine the mayo, zest, juice, coriander and garlic
Season
Toss with the veg and chips and serve