Christmas in colour

Call me kitch, but I do love it when the colour of food reflects the season.

So my Christmas go-to at the moment is a light and fresh coleslaw - I want to call it Asian inspired, but is probably is more Mexican in flavour?

Great with a roast chook (which is exactly what I served it with at Carols by Candlelight with my friend Nadia this week) or of course, with pulled pork in a soft bun.

Delish!

Recipe from here

Coleslaw

• ¼white cabbage, finely sliced
• 1 bunch(about 300 g/11 oz) radishes, finely sliced
• 4spring onions, finely sliced
• 2green apples, finely sliced
• 1 handfulcoriander leaves
• 1 handfulmint leaves
• 2limes, juiced
• olive oil
• sea salt and freshly ground pepper
• Make the coleslaw by combining the cabbage, radish, spring onion and apple. Tear the herbs over it and squeeze in the lime juice, along with a small drizzle of oil. Season to taste.