Sweet and sour rainbow slaw

Sweet and sour rainbow slaw

Sweet & sour rainbow slaw

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

  • plus 1 hr soaking, no cook
  • Serves 8
  • Easy

Nutrition per serving

  • Calories 115
  • Carbohydrates 11
  • Saturated Fat 1
  • Sugar 11
  • Protein 2
  • Fat 6
  • Fiber 4
  • Salt 0.2

Ingredients

  • 450g red and white cabbages (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

  • 2 tbsp white wine vinegar

  • juice ½ 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

  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.

  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.