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Asian Red Cabbage Slaw


Purple cabbage, is a staple in my house and I have a glass jar of shredded cabbage ready each week to pop onto salads. It belongs to the Brassica genus of plants, which is a nutrient-dense group of vegetables that includes our fan-favourite kale as well as broccoli and the man, you are so delicious, Brussels sprouts . 

In my humble opinion, purple cabbage is far superior to green and it actually stands taller than its sibling as it has richer plant compounds, and is proven to reduce inflammation in the body.

If you want to make the easiest slaw, look no further. You need a few simple ingredients and a food processor, though hand chopping will be fine, too. The parsley, mint and cilantro combo adds so much extra flavour but don’t worry if you don’t have one of the fresh herbs!



  • 1 small red cabbage
  • 2 large carrots, peeled and choopped
  • 1 small Napa cabbage
  • 3 limes, zested and juiced
  • 1/4 cup rice wine vinegar
  • Splash tamari
  • 1 tsp honey
  • 1 large knob ginger, minced (1-2 tbsp)
  • 1 large handful each mint, parsley and cilantro, finely chopped.
  • 1 tbsp Chinese Five Spice
  • Sea salt


  • Chop up the red cabbage and Napa into small pieces. Give them a buzz in the food processor.
  • Chop the carrots, and add them next, then add the herbs.
  • Zest and squeeze the lime juice into a bowl, and add vinegar, Tamari, honey, ginger and Five Spice.
  • Whisk them all together, then add to the food processor.
  • Add sea salt to taste

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