Eat the rain­bow PUR­PLE COLESLAW

Colour your plate with A Mul­ti­tude of Hues for A vis­ually Ap­peal­ing feast 17 MARCH 2017

WKND - - Kitchen Classics Brighten Up The Table -


2 ½ cups pur­ple cab­bage, very finely sliced into strips 1 ½ cups car­rot, finely grated ½ cup bean sprouts ½ cup curly pars­ley 2 tbsp toasted pump­kin seeds

Method s 10min time: 10min s Prep Cook s: 4 serve

2 tbsp olive oil 1 tbsp or­ganic grape vine­gar Pinch of mus­tard pow­der Salt to taste 1 tsp su­gar, pow­dered Mix all the in­gre­di­ents for the dress­ing to­gether and keep in the fridge.

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Com­bine all the veg­gies in a large mix­ing bowl and chill for 20 min­utes. To serve, driz­zle the dress­ing over the coleslaw and toss gen­tly. Top with pars­ley and pump­kin seeds. Serve im­me­di­ately.

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