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Recipe by olive magazine

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1. Soak the vegetables in iced water for 1 hour, drain and dry. Bring the dressing ingredients to the boil in a small pan.
2. Cook for 1 minute until syrupy, then cool slightly. Add to the vegetables and mix well. Chill for 30 minutes.

Per serving

395 kcalories, protein 3.5g, carbohydrate 29.6g, fat 30 g, saturated fat 1.9g, fibre 4.3g, salt 0.38 g

http://www.bbcgoodfood.com/recipes/7271/

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Ingredients

• ¼ red cabbage , thinly sliced
• ¼ white cabbage , thinly sliced
• 1 red pepper , thinly sliced
• 2 medium carrots , cut into thin matchsticks
• 1 red onion , diced

DRESSING

• 60g caster sugar
• 60ml cider vinegar
• 125ml rapeseed or other pure vegetable oil
• 1 tbsp mustard seeds
• ½ tsp celery salt
• 1 tsp dry mustard powder

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes plus 1 hour soaking

Ingredients

• ¼ red cabbage , thinly sliced
• ¼ white cabbage , thinly sliced
• 1 red pepper , thinly sliced
• 2 medium carrots , cut into thin matchsticks
• 1 red onion , diced

DRESSING

• 60g caster sugar
• 60ml cider vinegar
• 125ml rapeseed or other pure vegetable oil
• 1 tbsp mustard seeds
• ½ tsp celery salt
• 1 tsp dry mustard powder

Per serving

395 kcalories, protein 3.5g, carbohydrate 29.6g, fat 30 g, saturated fat 1.9g, fibre 4.3g, salt 0.38 g

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