This is a new spin on the old favourite that is coleslaw, using Chinese cabbage, Brussels sprouts (they are really just little cabbages!) and the fabulous flavours of lemon myrtle and saffron. It’s fab to chop cabbage in the Thermomix but you can also use a knife.
This recipe is a collaboration with saffron and olive farmer Gamila MacRury. Watch the video to learn more about how saffron works with other flavours, and to see lemon myrtle used both fresh and dried.
You can also forget all the fancy flavours and just take the double-cabbage principles of this coleslaw and use a simple mayonnaise, olive oil and vinegar dressing. If you’re a mayo sceptic, just use oil and vinegar!
Time: 20 minutes