Sweet & sour rainbow slaw
- Preparation and cooking time
- Prep:
- plus 1 hr soaking, no cook
- Easy
- Serves 6 - 8
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.
