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Site conducted
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Conducted on
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Prepared by
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Location
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4 white cabbages
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4 red cabbages
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4 savoy cabbages
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6 red onions
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12 carrots
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Use up any other vegetables i.e. broccoli stalks, courgettes, kale leaves, fennel bulbs, raw beetroot, celeriac. (Anything with good color and texture as well as flavor.
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Good handful roughly chopped parsley
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2 tbsp cumin seeds, 2 tbsp caraway seeds, 1 tbsp poppy seeds / nigella seeds
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Enough vegan mayo to bind & coat
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Salt & pepper
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Using a prep machine thinly slice all cabbages and red onions into salad prep bucket or large gastro
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Peel and grate down the carrots and any other vegetables using into the same bucket.
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Add in seeds, mayo to bind, chopped parsley and salt & pepper
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Mix thoroughly and taste to season
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Label & store in tubs with correct allergen label
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Allergen list:
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how much stock is there ?
