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Tangy cabbage slaw

Tangy cabbage slaw

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A star rating of 4.5 out of 5.31 ratingsRate
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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

Nutrition: per serving
NutrientUnit
kcal262
fat24g
saturates4g
carbs8g
sugars7g
fibre3g
protein2g
salt1.3g
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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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Overall rating

A star rating of 4.5 out of 5.31 ratings
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