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Wasted Kitchen Rainbow Slaw

This is a brilliant quick & cheap way of getting everyone eating a colourful portion of crunchy fresh veg everyday. You can change the flavours by adding different veg, a different flavoured fruit vinegar, seed or herb to keep it interesting. We eat this as a side for dinner, in a wrap for lunch, straight from the bowl….this keeps for 3-4 days if covered in a container in the fridge and the flavours get sweeter and more developed during this time.

2-3 Carrots
1 Beetroot
1 Eating apple
½ Small red onion, diced finely
4 tsp Newton’s Damson or Raspberry Vinegar
½ tsp Fennel or Nigella seeds
Handful of Sunflower or Pumpkin seeds
Handful of Parsley, basil or coriander chopped
Sea salt & black pepper

Scrub all your veg well, you don’t have to peel any of these, but if they are still looking muddy peel them before using. Grate the carrots, beetroot & apple into a bowl, you can do this with a cheese grater, using a grating attachment on a food processor, or alternatively by making thin strips using your grater. Peel and dice the onion and mix through.
Next mix in the Newton’s fruit vinegar of your choice, we love them all! Stir through the Fennel or Nigella seeds for an added layer of flavour and the Sunflower or Pumpkin seeds for a nice bit of texture, plus the chopped herbs just before serving.