Tangy cabbage slaw
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes enough for 12-16 pulled pork buns
A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise
| Nutrient | Unit |
|---|---|
| kcal | 262 |
| fat | 24g |
| saturates | 4g |
| carbs | 8g |
| sugars | 7g |
| fibre | 3g |
| protein | 2g |
| salt | 1.3g |
Ingredients
- 250ml mayonnaise
- zest and juice 1 lemon
- 2 tbsp cider vinegar
- 2 tbsp wholegrain mustard
- 1 tsp celery salt
- ¼ head white cabbage, very thinly sliced
- ¼ head red cabbage, very thinly sliced
- 2 carrots, julienned
- 1 large red onion, diced
- 2 sticks celery, thinly sliced
Method
- STEP 1
Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
- STEP 2
Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.
Goes well with
Recipe from Good Food magazine, July 2014
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