Em­brace the red

Nelson Mail - - FOOD -

Whisk to­gether the may­on­naise, vine­gar, sugar, mus­tard and cel­ery seeds and sea­son to taste with salt and pep­per.

Toss through all of the re­main­ing in­gre­di­ents and serve gar­nished with the re­main­ing pars­ley and chopped peanuts. This slaw can be made and re­frig­er­ated up to two hours ahead, then served with re­served gar­nishes. Recipes, food styling and photography by Sarah Tuck. For a more tra­di­tional scar­let-

FIONA HUGUES

For a change of scene, take your Christ­mas ta­ble out­doors.

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