Crunchy Super Slaw

by Sharon
Crunchy Super Slaw


1/2 small cabbage, finely shredded
2 carrots, grated
1 yacon, peeled and diced
1 apple, diced
1/2 cup walnuts, roughly chopped
1/4 cup raisins, dried cranberries or other dried fruit

3 tbs avocado oil
2 tbs apple cider vinegar
2 tbs honey
2 tbs nut butter
juice of 2 limes
1/2 tsp salt


To make the dressing, combine all the ingredients in a jar. Use a fork to mash the nut butter and honey if they are hard, then put the lid on the jar and shake well. Make the coleslaw by mixing all the vegetables, fruit and nuts in a large bowl. Add the dressing and toss to combine.

Tips for using yakon: The South American tuber yakon has been called the underground pear, because of its similar crunchy texture and slightly sweet flavour. It can be added to stir fries, roasted with other root vegetables, steamed or eaten raw. It can be grated, julienned or diced and can be added to a fruit salad as well as vegetables. Yakon has a tendency to brown, so after peeling, sprinkle with lemon juice to prevent discolouring.

"The weekly arrival of a box full of fresh produce from Folland Organics is a delightful occasion. The fruit and veg are always of the highest quality, follow the seasons and are sourced as far as possible from small and local growers."

— Clive Sexton

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