Recipe by Richard Hunt and Neil Strawson. Makes 4
This should take about 30 mins
- ½ cucumber (sliced length ways)
- 20g apple
- 20g carrot
- 20g cooked beetroot
- 30g soft cheese
- 15g raisins
- Work mat
- Weighing scales
- Teaspoon
- Table knife (for adult use)
- Grater
- Fork
- Mixing bowl
- Dessert spoon
- Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Wash the vegetables and apple in clean water. Ask a grown-up to slice the cucumber length ways.
- Take a teaspoon and turn it upside-down and scrape out the cucumber seeds, along the middle of the cucumber piece.
- Turn the piece of cucumber over so that it lays flat on the work mat. With help from a grown-up, use a table knife and cut across the middle of the cucumber until you have four equal sized pieces of cucumber. Leave them to one side.
- Next, ask a grown-up to help you use a grater to grate the apple, carrot and beetroot into a mixing bowl. There is no need to clean the grater between each, just put them in one after the other. Use a fork to scrape any leftover ingredients out of the grater and add it to the bowl.
- Now add the soft cheese to the bowl of grated ingredients and mix with a dessert spoon to make the coleslaw.
- Use the two spoon method to spoon the coleslaw onto the pieces of cucumber and sprinkle a few raisins on top ready to eat straight away, or wrap up and keep cool in the fridge for later.
You can also try filling half a pepper or some celery sticks with the coleslaw and raisins instead of using cucumber.