1/3 bunch kale, stems removed, finely shredded
¼ small red cabbage, finely shredded
¼ small green cabbage, finely shredded
1 large carrot, shredded
1 small broccoli head, stems and florets finely chopped
100g snow peas, trimmed, thinly sliced
1 small red apple, cut into matchsticks
2 long green onions, finely sliced
2 Tbsp currants
¼ cup mint leaves, chopped
¼ cup coriander leaves, chopped, plus extra, to serve
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp olive oil
1 clove garlic, crushed
2 tsp wholegrain mustard
Finely grated zest, juice of 1 lemon
In a large bowl combine kale, cabbage, carrot, broccoli, snow peas, apple, onion, currants, mint and coriander. Season and toss.
In a small bowl combine oil, garlic, mustard, lemon zest and juice. Season and stir well to combine.
Drizzle slaw with dressing, toss well and serve with extra coriander.