Rainbow Slaw & Wedges

With our Slaw, you'll get all your veg in a single dish. Give it a try to eat the rainbow!

Ingredients


Wedges

4 sweet potatoes or white potatoes OR a mixture of both


Slaw

250ml mayonnaise

2 tbsp of wine vinegar OR lemon juice

2 tsp of mustard, any type ¼ white cabbage, finely sliced

¼ red cabbage, finely sliced

2 carrots, grated ½ onion, finely chopped (red or white)

2 celery sticks, thinly sliced (optional)

Salt and pepper


Method

1. Preheat the oven to 200C.

2. Prepare the potatoes by scrubbing the skins. Cut into wedges (usually 4 or 6 pieces)

3. Put into a bowl and drizzle with oil season with salt and pepper, then place on a baking sheet and bake for 35 minutes in the oven.

4. Slice the cabbage thinly and slice the celery. Put in a large mixing bowl.

5. Add the grated carrot and finely chopped onion and mix well.

6. Measure the mayonnaise, vinegar/lemon juice and mustard and add on to the vegetables. Mix well until the mayonnaise coats the salad.

7. Serve with potato wedges.


TIPS

  • The coleslaw can be kept in the fridge for 3 days, and can be made 1 day ahead.

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COOKING A RAINBOW | COMMUNITY ALLOTMENTS X FOOD BANKS

This year has been challenging for all of us, but for some, it's been truly devastating. Since the Covid Pandemic started last March, demand for food bank parcels has unfortunately been very high.


This recipe is part of the series “Cooking A Rainbow”, curated by Grow to Give with support from Buckinghamshire Council and Feedback Global. Grow to Give was born out of these difficult times to help those affected and set up local collections of fresh food at allotments in the Aylesbury and High Wycombe area to distribute to people in difficulty. The response has been overwhelming: in 2020 over 1,600 kilos of local fresh food were donated to food banks from 7 allotments.


Click here to see 20 easy-to-follow recipes to eat the rainbow


The "Cooking a Rainbow" recipes are based on family favourites. Simple and quick to make, these recipes are tasty, filling and healthy. Colourful and enticing, you can use fresh, frozen or tinned fruit and veg. They work brilliantly as vegetarian but can also incorporate meat, meat substitute or fish.


A truly collaborative work


Grow to Give - Justine Harmer and Sheila Bees

Buckinghamshire Council

Feedback

Grow Together

Empower to Cook

One Can Trust

Aylesbury Vineyard Storehouse


Recipe, concept and hands: Xenia Murray

Filming and editing: Ben Montgomery

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