Coleslaw with mustard seed dressing

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• smileykt

  29 April 2013

  smileykt rated and commented on this recipe

  

  I have made this a couple of times now, but I use less oil, and make some of it toasted sesame oil. Absolutely delicious nutty flavour which works really well with the sweetness of the dressing. Also, not sticking in the celery salt or dry mustard powder (as I don't have any) hasn't done it any harm - maybe one day I'll try the recipe as is though!

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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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