Creole trinity coleslaw
New Orleans Creole cooking is often based around the 'trinity' of celery, onion and green pepper. A mandolin or food processor will make slicing much easier
1
rating
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins
- Whisk the dressing ingredients together in a large bowl with seasoning. Add the cabbage, pepper, celery and onion and toss well before serving.
Per serving
137 kcalories, protein 1g, carbohydrate 7g, fat 12 g, saturated fat 1.9g, fibre 2g, salt 0.48 g
Recipe from olive magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/4163/
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Ingredients
- ¼ white cabbage , about 300g, finely shredded
- 1 large green pepper , finely sliced
- 4 large celery sticks, finely sliced
- 1 small onion , finely sliced
DRESSING
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A low fat, healthy and super tasty alternative to the takeaway variety
1
rating
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 15 mins
Ingredients
- ¼ white cabbage , about 300g, finely shredded
- 1 large green pepper , finely sliced
- 4 large celery sticks, finely sliced
- 1 small onion , finely sliced
DRESSING
Per serving
137 kcalories, protein 1g, carbohydrate 7g, fat 12 g, saturated fat 1.9g, fibre 2g, salt 0.48 g
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