Alive and Cooking


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½ white cabbage shredded
3 peeled and grated carrots
½ brown onion finely sliced
½ Spanish onion finely sliced
20 capers finely chopped
1 handful of torn dill
½ cup chopped parsley
½ tbsp of white balsamic vinegar
Salt and pepper
4 tbsp of mayonnaise


Combine all ingredients into a large salad bowl and toss thoroughly.

Refrigerate for at least ½ an hour to allow flavours to develop (will keep for up to 4 days in a sealed container in the fridge).