Clas­sic coleslaw

BBC Good Food - - Inside -

Here we’ve given you a clas­sic coleslaw base – what you choose to add to make it your own is up to you. We think ap­ple and cheese work well with the pork but fen­nel, cele­riac, raisins, spring onions or fresh herbs would all be de­li­cious.



6 car­rots, peeled

1 small white cab­bage large pinch, golden caster sugar 3 tbsp cider vine­gar 1 tbsp mus­tard (any you’ve got) 200g mayonnaise

1 red ap­ple, cut into match­sticks (op­tional) 100g ched­dar, grated (op­tional)

1 Coarsely grate the car­rot and finely shred the cab­bage (use a food pro­ces­sor with a grat­ing/ slic­ing blade or do it by hand) and tip into a bowl. Sea­son with salt, then add the sugar and vine­gar and toss everything to­gether. Leave for 20 mins for the veg­eta­bles to very lightly pickle. 2 Stir through the mus­tard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

GOOD TO KNOW healthy • vit c • 1 of 5-a-day

PER SERV­ING 178 kcals • fat 15g • sat­u­rates 1g • carbs 7g • sug­ars 6g • fi­bre 3g • pro­tein 1g • salt 0.2g

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