The BBC Good Food logo
Sweet & sour rainbow slaw

Sweet & sour rainbow slaw

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • plus 1 hr soaking, no cook
  • Easy
  • Serves 6 - 8

This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds - a lovely light side for a BBQ spread

  • Gluten-free
  • Vegetarian
Nutrition: per serving (8)
NutrientUnit
kcal115
fat6g
saturates1g
carbs11g
sugars11g
fibre4g
protein2g
salt0.2g
Advertisement

Ingredients

  • 450g red and white cabbage (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

For the dressing

  • 2 tbsp white wine vinegar
  • juice 0.5 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

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, July 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content