1/2 green cabbage
1/4 red cabbage
3 carrots, coarsely grated
6 radishes, coarsely grated
1 red pepper, chopped
4 spring onions, sliced
15g / 1/4 oz chopped flat-leaf parsley
250g / 9 oz whole-egg mayonnaise
Method:
Remove the hard core from the cabbages and shred the leaves with a sharp knife. Put in a large
bowl and add the carrot, radish, capsicum, spring onion and parsley to the bowl.
Add the mayonnaise, season to taste and toss until well combined
TIP: Cover and refrigerate the chopped vegetables for up to 3 hours before serving. Add the
mayonnaise just before serving.
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