Serves: 8
Preparation time: 25 mins

This is a healthy, colourful and crunchy coleslaw; popular with young chefs at our children's cookery workshop with the Kitchen Academy on Open Farm Sunday.



  • 4tsp honey
  • 4tsp lime juice
  • ½ tsp ground cumin
  • Salt and pepper
  • 4 tbsp olive oil
  • ¼ shredded red cabbage
  • 3 grated carrot
  • 4 thinly sliced spring onions
  • 150g sugar snap peas, sliced
  • 1 sliced red pepper
  • 1 sliced yellow pepper
  • A small bunch chopped coriander



  1. Whisk together honey, lime juice, cumin, salt and pepper. Slowly whisk in the olive oil. Set aside.
  2. Thinly slice all the vegetables.
  3. In a large bowl, combine red cabbage, carrots, spring onions, sugar snap peas, red pepper, and yellow pepper. Toss together and add the coriander leaves.
  4. Pour the dressing over the slaw and toss until coated. Check for seasoning.


Recipe kindly provided by the Kitchen Academy