This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds – a lovely light side for a BBQ spread
Ingredients
- 450g red and white cabbage (a mixture), very thinly sliced
- 2 carrots, peeled and sliced into thin matchsticks
- 1 small red onion, finely chopped
- 1 celery heart, thinly sliced
- 8 radishes, topped and tailed, then thinly sliced or quartered
- 1 red pepper, cored, deseeded and thinly sliced
For the dressing
- 2 tbsp white wine vinegar
- juice 0.5 lemon
- 2 tbsp light brown soft sugar
- 1 tsp mustard powder
- ½ tsp yellow mustard seeds
- ½ tsp celery seeds
- ½ tsp poppy seeds
- 4 tbsp vegetable oil
Method
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Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
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To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.