Whole Food Matters

This makes such a lovely, colourful alternative to the shop bought version. Packed with niutrients, it keeps for 3 days in the fridge – just stir well before serving. It goes really well with the apple and almond nut roast (see recipe) for a delicious lunch.

1/4 red cabbage sliced as thinly as possible

1/2 savoy cabbage or sweetheart cabbage shredded thinly

1 red onion sliced thinly

3 carrots cleaned and grated

2 sticks of celery sliced fine

1 red pepper seeds and pith removed and sliced into long thin pieces

2 oz raisins

1 oz sunflower seeds, 1 oz sesame seeds and 1 oz pumpkin seeds

1 quantity of salad dressing (see recipe)

3 tablespoons of good quality mayonnaise ( i use Hellmans)

Put all the ingredients except the seeds, mayonnaise and dressing into a large bowl. Mix well. In a small bowl combine the salad dressing and mayonnaise. Stir into the vegetables, making sure everything is coated well.

In a frying pan, dry toast ( no oil) the seeds for a few minutes until they begin to pop and dance in the pan. Cool and sprinkle on top of the coleslaw.