Cabbage & corn slaw
Combine cabbage, sweetcorn, parsley, chives, spring onions and grated carrot to make this versatile slaw to serve alongside your favourite mains
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Units:
- 1 small white or red cabbage
- 300g fresh, canned (drained weight) or frozen (defrosted) sweetcorn
- a small handful of finely chopped parsley
- a small handful of finely chopped chives
- 3 finely sliced spring onions
- 1 large carrotgrated
Method
step 1
Core and finely slice the cabbage and tip into a bowl along with the sweetcorn, finely chopped parsley, finely chopped chives, finely sliced spring onions and grated carrot. Toss and cover with a clean, damp kitchen towel. Will keep chilled in an airtight container for up to four days.
