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Autumn coleslaw

Autumn coleslaw

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A star rating of 4.5 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Liven up slices of ham, smoked duck or roast beef with this healthy and colourful side salad

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal237
fat14g
saturates2g
carbs22g
sugars19g
fibre11g
protein7g
low insalt1.36g
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Ingredients

  • handful mixed seeds (we used sunflower, linseed and pumpkin)
  • splash of tamari
  • 4 tbsp low-fat natural yogurt
  • 3 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 3 tbsp flat-leaf parsley , chopped
  • 1 celeriac , peeled, julienned or grated
  • 3 carrots , peeled, julienned or grated
  • ½ red cabbage , very thinly sliced
  • 2 eating apples , thinly sliced

Method

  • STEP 1

    Heat a pan and add the seeds. Lightly toast on medium heat. When slightly brown, splash in tamari and toss seeds about. Pour out of the pan and reserve.

  • STEP 2

    Mix yogurt, mayo, mustard and parsley. Pour over veg and apples, toss through and season. Sprinkle over seeds and serve.

RECIPE TIPS
TAMARI

Tamari, a dark, commonly wheat-free soy sauce (check individual bottles), is often used in Japanese recipes. It gives dressings and marinades a savoury depth of flavour. Look out for the Clearspring brand in supermarkets, or use dark soy sauce instead.

Goes well with

Recipe from Good Food magazine, October 2009

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A star rating of 4.5 out of 5.14 ratings
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