This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a boxing day buffet!
1/2 a red cabbage
2 red onions
2 handfuls of rocket leaves
3 tablespoons of olive oil
The zest and juice of 1 lime
The zest and juice of 2 clementines
Freshly ground black pepper
1. Start by making the dressing. Mix together the olive oil, lime zest and juice, clementine zest and juice along with a pinch of sea salt and freshly ground black pepper to taste then set aside.
2. Slice the red cabbage as thinly as you possibly can (carefully) and place it in a large mixing bowl.
3. With a potato peeler, ribbon the carrots and place with the red cabbage then finely slice the red onions and add them to the bowl as well.
4. Tap out the seeds from the pomegranate into the bowl, add the rocket leaves then pour over the dressing before mixing everything together.
Serve and enjoy!
This is a great dish to make ahead if you’re feeding a crowd- simply leave out the rockets leaves until you’re ready to serve…