Summer coleslaw with mustard seed dressing
Serves 4
Easy
Total time:
plus 1 hour soaking
Chill this veg-packed coleslaw dish after it's made and you'll guarantee that it will still be crunchy when you reach your picnic spot!
Skip to ingredients
- ¼ red cabbagethinly sliced
- ¼ white cabbagethinly sliced
- red pepper1 thinly sliced
- x 2 medium sized carrotscut into thin matchsticks
- red oniondiced
- 60g golden caster sugar
- 60ml cider vinegar
- 125ml rapeseed oil
- 1 tbsp mustard seeds
- ½ tsp celery salt
- 1 tsp dry mustard powder
Method
step 1
Soak the cut vegetables in iced water for 1 hour, drain and dry.
step 2
Bring golden caster sugar, cider vinegar, rapeseed oil, mustard seeds, celery salt and dry mustard powder to the boil in a small pan. cook for 1 minute until syrupy, then cool slightly. add to the vegetables and mix well. Chill for 30 minutes.
