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Zesty coleslaw

  • Preparation Time20 mins
  • Serves8
  • DifficultyEasy
3 tbsp cider vinegar
2 tbsp whole-grain mustard
1 tsp salt
Freshly ground black pepper
6 tbsp extra-virgin olive oil
1/2 head cabbage, thinly sliced
6 spring onions, white and green parts, thinly sliced
1 orange or yellow pepper, stemmed, seeded and thinly sliced
1 red apple
200g watercress leaves
1) Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

2) To the dressing, add the cabbage, spring onions and orange or yellow pepper, and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.

3) Before serving, grate the apple (with the skin but not the seeds) directly into the coleslaw, add the watercress leaves and toss again. Season, to taste, with salt and pepper.

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