By nutritional therapist Christine Bailey
A colourful salad that is robust enough to last in the fridge for a few days. Delicious served with the jerk veggie burgers.
½ red cabbage, finely sliced
1 red pepper, thinly sliced
2 carrots, grated
2 tbsp freshly chopped flat leaf parsley
1 apple, sliced or grated
1 tbsp apple cider vinegar
2 tbsp light olive oil
1 tsp dijon mustard
½ lemon, juiced
50g walnuts, roughly chopped
In a large bowl combine the cabbage, carrot, red pepper, apple and parsley. Toss to combine.
In a small bowl or jug mix the vinegar, oil, mustard and lemon juice. Season then toss into the slaw until lightly coated.
Mix in the walnuts and serve.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.