Coleslaw with green veggies

COLESLAW WITH GREEN VEGGIES Cool coleslaw!

This crispy salad is great for your first night at camp – use any leftover veggies for the next day’s potjie.

Ingredients

(enough for 6) ½ cup frozen peas (or use tinned peas) ½ packet (60 g) mangetout ½ packet (100 g) green beans 1 green pepper 2 cups finely sliced cabbage ¼ head broccoli, divided into florets 2 tablespoons pumpkin or sunflower seeds

FOR THE DRESSING

1 cup mayonnaise 4 tablespoons white vinegar 1 tablespoon honey

Here’s how

1 Cover the frozen peas with boiling water and drain after a few minutes. (If using tinned peas, this step isn’t necessary.) 2 Slice the mangetout, beans and green pepper into fine strips, and mix them with the peas, cabbage and broccoli. 3 Heat a dry pan and fry the pumpkin or sunflower seeds until slightly browned. 4 Mix together all the ingredients for the dressing. Pour over the salad, and top it off with the roasted seeds.

go! Drive & Camp says

If you like a bit of a kick, add ½ teaspoon cayenne pepper to the dressing.