Crunchy shredded veg with tangy pineapple
(2 votes)
Cook: 20 Mins
Serves: 8
Price: 22p per serving
Nutritional Information
Each 113g serving contains
Energy
199kj
47kcal
199kj
47kcal
2%
Fat
0.9g
0.9g
Low
1%
1%
Saturates
0.1g
0.1g
Low
1%
1%
Sugars
6.9g
6.9g
Med
8%
8%
Salt
0.02g
0.02g
Low
<1%
<1%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
176kj/42kcal
Typical energy values per 100g:
176kj/42kcal
Ingredients
227g tin pineapple chunks, drained and juice reserved
¼ red cabbage, thinly shredded
½ Savoy cabbage, shredded
1 carrot, grated
3 spring onions, shredded
1 red chilli, thinly sliced (optional)
2tbsp apple cider vinegar
2tsp rapeseed oil
10g coriander, chopped
Method
1
In a large bowl, toss together the pineapple chunks, red and Savoy cabbage, carrot, spring onions and chilli, if using.
2
In a jug, whisk together the vinegar, oil and 2tbsp of the reserved tinned pineapple juice.
3
Drizzle the dressing over the coleslaw and toss to coat. Sprinkle with the coriander before serving.