Crispy Slaw Bites
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Here's a recipe I've been making all week because it's so quick and easy. These crispy slaw bites come together in under an hour and use simple ingredients you probably have at home, which means dinner won't break the bank. The beauty of this dish is that carrots are packed with beta carotene, which is fantastic for your eyes and overall health. What I love most is how versatile it is, whether you're serving it as a side dish or a light main course. The combination of crunchy walnuts, tangy vinegar, and fresh parsley creates this incredibly satisfying bite that keeps everyone at the table happy.
Ella x
Ingredients
- 400carrots(peeled and grated)
- 200 gred cabbage(shredded)
- 100 mlrice vinegar(for dressing)
- 50 gsugar(for dressing)
- 20 gsalt(to taste)
- 10 gblack pepper(to taste)
- 300 mlolive oil(for roasting)
- 1 gparsley(chopped (optional))
- 100 gwalnuts(chopped (optional))
- 50 mllemon juice(for dressing)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a silicone spatula to spread the slaw evenly.
- 2
In a large bowl, whisk together rice vinegar, sugar, salt, and black pepper.
Tip: Adjust seasoning to taste.
- 3
Add grated carrots and shredded cabbage to the bowl. Mix until combined.
Tip: Use your hands to massage the slaw and break down the cabbage.
- 4
Transfer the slaw to a baking dish and drizzle with olive oil.
Tip: Toss the slaw gently to coat evenly.
- 5
Roast in the preheated oven for 15-20 minutes or until crispy.
Tip: Stir the slaw halfway through the roasting time.
- 6
Remove from oven and sprinkle with chopped parsley and walnuts (if using).
Tip: Toss gently to combine.
- 7
Drizzle with lemon juice and toss again.
Tip: Adjust seasoning if needed.
- 8
Serve warm or at room temperature.
Tip: Store leftovers in an airtight container in the refrigerator for up to 24 hours.
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