Sweet & sour rainbow slaw

This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds – a lovely light side for a BBQ spread

  • Prep:30 mins
    plus 1 hr soaking, no cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 115
  • fat 6g
  • saturates 1g
  • carbs 11g
  • sugars 11g
  • fibre 4g
  • protein 2g
  • salt 0.2g


  • 450g red and white cabbages (a mixture), very thinly sliced
  • 2 carrots, peeled and sliced into thin matchsticks
  • 1 small red onion, finely chopped
  • 1 celery heart, thinly sliced
  • 8 radishes, topped and tailed, then thinly sliced or quartered
  • 1 red pepper, cored, deseeded and thinly sliced
  • 2 tbsp white wine vinegar
  • juice ½ lemon
  • 2 tbsp light brown soft sugar
  • 1 tsp mustard powder
  • ½ tsp yellow mustard seeds
  • ½ tsp celery seeds
  • ½ tsp poppy seeds
  • 4 tbsp vegetable oil


  1. Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.

  2. To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.

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