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Eating seasonally is such a pleasure, this is our tasty coleslaw recipe made with a couple of our Autumnal favourites, apples and zucchini. Keeping it raw, simple, nutritious and delicious.
1/2 Red/ Chinese/ Savoy cabbage
2 tablespoon fresh dill chopped
1/8 cup olive oil
1/4 cup apple cider vinegar
juice of 2 lemons
Shred cabbage and grate zucchini and carrot. Mix thoroughly.
Grate apple and mix with lemon juice and add to main mixture with dill and combine.
Add vinegar and oil and season with pepper then serve.