Recipe
This summer slaw has become a Cegin Llanelli staple. The ideal side dish to make a heap of, adding some crunch and freshness to every plate. Our volunteers credit this slaw for their expert knife skills. Every week chef Jemma brings a different twist to the dressing to complement the main, from extra lime juice to a sprinkling of caraway seeds, using whatever fresh herbs we have to hand.
Illustration by Lauren Pollard, Llanelli
Ingredients (Serves 4)
- ½ red / white cabbage (or any other cabbage)
- 2-3 carrots
- 1 apple
- 1 white or red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice or vinegar
- Pinch of salt
- Pinch of caster sugar
Method
- Thinly slice the cabbage and onion.
- Grate the carrots and apple.
- Mix together in a large bowl.
- Mix the olive oil and vinegar/ lemon juice and season with salt, pepper and sugar.
- Dress the slaw until evenly coated. This slaw can be refrigerated until use.
Recipes like this start in our workshops
Cegin y Bobl is a registered charity creating warm spaces across Wales where people learn to cook, share a meal, and build confidence in the kitchen. If this recipe meant something to you, a donation helps us open the door to more people.
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