Ingredients:
- 1/2 white cabbage
- 1/2 red cabbage
- 3 carrots
- 1 red onion
- 3 tablespoons parsley, roughly chopped
Dressing:
- 300ml ‘Chef’ Salad Cream
- 20ml ‘Chef’ Distilled Malt Vinegar
- Salt & freshly ground black pepper
Method:
- Finely shred the cabbages, carrots and onion. (This is easily done in a food processor).
- Make the dressing by mixing the salad cream and vinegar together and seasoning with the salt and freshly ground black pepper.
- Mix the dressing through the salad and sprinkle with the chopped parsley.