Coleslaw with mustard seed dressing
- Preparation and cooking time
- Total time
- + 1 hour soaking
- Easy
- serves 4
Skip to ingredients
- ¼ red cabbagethinly sliced
- ¼ white cabbagethinly sliced
- 1 red pepperthinly sliced
- 2 medium carrotscut into thin matchsticks
- 1 red oniondiced
dressing
- 60g caster sugar
- 60ml cider vinegar
- 125ml rapeseed or pure vegetable oil
- 1 tbsp mustard seed
- ½ tsp celery salt
- 1 tsp dry mustard powder
Nutrition: per serving
- kcal395
- fat30g
- saturates1.9g
- carbs29.6g
- sugars0g
- fibre4.3g
- protein3.5g
- salt0.38g
Method
step 1
Soak the vegetables in iced water for 1 hour, drain and dry. Bring the dressing ingredients 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.
