Aimee Victoria Long

Slaw always reminds me of my childhood, those long country walks I use to take with my mum, picking the local berries and stopping half way for a picnic in the field. It’s memories like this that inspire me to make recipes like this one, granted the slaw I had then was laced with cream, but this can be a daily alternative rather than something you have to enjoy in moderation.

Ingredients: 

200g green beans, halved lengthways and the cut in two.

1 head of a small white cabbage (you can use red if you prefer)

1 small white onion diced

4 large carrots – shredded

(OPTION TO ADD RADISH IF DESIRED)

For the dressing: 

5tbsp sunflower oil

5tbsp cider vinegar

4tbsp coconut sugar

1tsp celery seeds

1tbsp wholegrain mustard

Method: 

1. Cook the green beans for 1 minute in boiling salted water
2. Drain and rinse under cold water
3. Place in a large bowl with cabbage, onion and carrot
4. In a saucepan, bring all the dressing ingredients to a boil. Add a pinch of salt and remove from the heat.
5. Let the dressing cool slightly being tossing through the salad and serving

Enjoy! xxxx