Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 30 minutes
  • Buitenverwachting Meifort 2007


  • 2 baby cabbages, very thinly sliced
  • 1/2 cup pitted and shredded dates
  • 8 baby carrots, peeled and shaved dried red chilli, for scattering
  • For the mayonnaise:
  • 1 free-range egg
  • 2 t Dijon mustard
  • 2 cloves garlic, finely chopped
  • Sea salt and freshly ground black pepper
  • 1/2 cup canola oil
  • 1 T malt vinegar

Cooking Instructions

Toss together the cabbage, date and shaved carrot. Coat lightly in the mayonnaise, then arrange on a platter, sprinkle over the dried chilli and serve.

To make the mayonnaise:
Add the egg, lemon juice, mustard, garlic and seasoning, to taste, to a blender and blend until combined. While the motor is still running, slowly pour the oil, in a thin, steady stream, into the one of the oranges and juice them all.

Per serving: 1183 kJ, 23 g protein, 13.9 g fat, 16.6 g carbs

TASTE’s take:
The sweet dates are a tasty substitute for more traditional raisins.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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