Rainbow Coleslaw with a Lemon & Caper Mayonnaise
As a kid, I loathed coleslaw. It’s taken me many years to come around to eating it again. Now it’s one of my favourite salads, especially when paired with a nut-based mayonnaise or tasty vinaigrette and fresh herbs.
This rainbow coleslaw is a lovely colourful mix of purple and white cabbage, dark green Tuscan kale leaves and bright orange carrot.
Eating a variety of colours is scientifically acknowledged as a pathway to good health and is what mother nature intended. She wanted us to eat rainbows! The colours of fruits and vegetables come from a variety of chemicals called antioxidants and these shield us from disease and they are only found in plants. Plants are very healing. Kale and cabbage, which belong to the brassica family, also contain sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming or stir frying do not result in significant loss; keeping it raw leaves all the goodness available.
Using some of the finest winter goodies around, this salad is great to accompany a sticky warming risotto or to stuff a baked potato or sweet potato. Heaven! It’s wonderful to eat if you have any digestive issues, heart disease, arthritis, lung disease and eye disorders. It’s full of antioxidants and flavonoids.
(Makes 6-8 as a side dish)
*Note: Make mayonnaise first
- 6–8 leaves Tuscan kale, finely shredded
- ¼ medium white cabbage, finely shredded
- ¼ medium purple cabbage, finely shredded
- 1 medium carrot, large grated or julienned
- ½ bunch flat leaf parsley, finely sliced
- 1 small purple onion or spring onion, sliced paper thin
Lemon & Caper Mayonnaise
- 1 cup cashews, soaked
- 2 tbs capers
- ½ cup lemon juice
- ¾ -1 cup filtered water
- 1 level tsp salt (or to taste)
- 1 small clove garlic (optional)
The best way to shred the kale is to cut out the thick spine of the leaf and layer each leaf upon the next. Roll up 3–4 leaves at a time into a cigar shape and shred as finely as you can. I shred them about 1mm wide. If you have a thin slicer blade on your food processor or mandolin, shred the cabbage that way. Otherwise you can cut it as paper thin as you can, again about 1mm wide. The cutting is so important to the finished dish. It’s worth taking a little extra time to really get this right. By cutting all the ingredients paper thin you get a really delicate, restaurant-quality dish. The mayo just lifts it to another level and makes it sing on your palate.
Put all prepared ingredients in a large salad bowl.
Lemon & Caper Mayonnaise
Soak the cashews for 20 minutes. Rinse and return to the blender with the filtered water and blitz, scraping down the sides. Add the remaining ingredients and whiz again until thick and creamy. Please note that cashew mayonnaise will slightly thicken as it sits. Add a little more water or lemon juice if needed.
When ready to serve the kale coleslaw, pour the dressing over the slaw and toss.