Coleslaw salad

Diet: Mediterranean
Season: All year round
Technique: No cooking
Type of dish: First courses and starters
Price: € € €
Difficulty: Easy
Gluten-free

• ¼ red cabbage
• ¼ cabbage
• ½ lemon
• 2 carrots
• 1 onion
• 2 green apples
• Mint
• 20 grams pumpkin seeds
• FOR THE SAUCE
• 2 tablespoons mayonnaise
• Pepper
• 1 tablespoon mustard
• 1 teaspoon vinegar
• 1 tablespoon honey
• Salt

Step 1
Clean the red cabbage and cabbage; remove the leaves, wash, dry and cut into strips. Scrape the carrots, wash and grate them with a mandolin. Peel the onion and cut into julienne strips.

Step 2
Squeeze the lemon. Wash the apples; remove the core, cut into thin slices and sprinkle with the juice.

Step 3
Make the sauce: Whisk together the mayonnaise with the mustard, vinegar, honey, salt and pepper. Place the cabbage strips, grated carrot, julienned onion and apple slices in a bowl; pour the sauce over the salad and mix. Garnish the salad with the sunflower seeds and a few washed mint leaves and serve.