Bag of Lentils
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0.25 Whole Green Cabbage
0.25 Whole Purple Cabbage
1.5 Whole Carrot
1 Tablespoon Dijon Mustard
1 Tablespoon Apple Cider Vinegar
0.5 Cups Mayonnaise
0.25 Cups Parsley
Remove the core & finely shred the cabbage into a large bowl.
Loosely chop the parsley and add it to the bowl.
Grate the carrot into the bowl.
In a jar or serving jug, mix the mayonaise, apple cider vinegar & dijon mustard.
Pour it over the bowl and toss to mix the ingredients and sauce.
Add salt and pepper to tase, then serve.