By Friday we have normally have a few left overs in the fridge. So for lunch I try to throw together as much of this as I can. Today I used leftover home-made coleslaw and chicken schnitzels with salad and had a filling and nutritious lunch. If you are vegetarian you can substitute the chicken for chick peas or lentils. Today I was short on time so I ate the schnitzels cold. They are best re-heated in the oven until crispy.
Home Made Coleslaw
- 1/4 red cabbage
- 1/4 green cabbage
- 1 carrot
- 1 green apple
- 1 red onion
- 1 stalk of celery
- 1/4 cup organic sour cream
- salt and pepper
- 1 tablespoon water
I use a food processor to grate my vegetables for coleslaw. If you do not have a food processor or could not be bothered slice as thinly as possible. When all vegetables are shredded mix together in a bowl. Stir through sour cream. If mixture is a bit thick add 1 tablespoon of water. Season with salt and pepper. Enjoy 🙂