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
Ingredients
- 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
Method
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.
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.
