Tangy cabbage slaw
- Jennifer Joyce
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Makes enough for 12-16 pulled pork buns
Easy
Prep: 15 mins
No cook
A star rating of 4.5 out of 5.52 ratingsRate
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A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal262
- fat24g
- saturates4g
- carbs8g
- sugars7g
- fibre3g
- protein2g
- salt1.3g
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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.
Recipe from Good Food magazine, July 2014
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A star rating of 4.5 out of 5.52 ratings
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