This is a Mexican take on a simple light coleslaw. With no mayo, it’s fresh, tangy, crunchy and healthy.
Ingredients
Method
Place the white cabbage into a large bowl, cover with cold water and mix. Drain well and place into a serving bowl. Repeat with the red cabbage. Next, add the coriander to the white and red cabbage and mix well. Cover the bowl and place it in the fridge until needed. When you are ready to serve, drizzle over the oil and lemon juice, season with salt and pepper and mix well.
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