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Summer Slaw

Crispy, crunchy and refreshing! We've ditched the creamy dressing for a light bright citrus sauce.


This fruity slaw is sweet, tangy and crisp. A great side for bbq dishes, fish, or for a picnic in the park.

1: First make your dressing. Add the lime juice, ginger, honey, oil, chilli and vinegar to a small bowl and stir to combine.
2: Peel and coarsely grate the carrot into a large bowl.
3: Slice the cabbage into very thin ribbons. Chop across the ribbons to make smaller, bite sized lengths. Add these to the bowl with the carrots.
4: Chop the apricots into small pieces and add to the bowl.
5: Add in the toasted almond flakes.
6: Coarsely chop the mint and add to the slaw.
7: Pour over the dressing and give everything a good stir.
8: Season to taste with salt & pepper


Prep time: 15mins

Cooking time: 0mins


1/4 hispi cabbage
3 large carrots
90g/10 dried apricots
20g toasted almond flakes
15g fresh mint leaves

For the dressing:
1/2 tbsp extra virgin olive oil
Juice of 1 lime
1tsp freshly grated ginger
1tsp apple cider vinegar
2tsp honey
1/4 tsp dried chilli flakes

Used in this recipe:

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