Red cabbage slaw
Perfectly balancing the richness of soured cream with fresh apple, this crunchy and colourful coleslaw is quick and easy to make.
Ingredients
- 150²µ/5½´Ç³ú soured cream
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 150²µ/5½´Ç³ú red cabbage, finely shredded
- 1 green apple, such as Granny Smith, cored, quartered and thinly sliced
- 3 spring onions, washed and finely sliced
- 15g/½oz roughly chopped fresh parsley
- salt and freshly ground black pepper
Method
In a large bowl whisk together the soured cream, mustard and lemon juice.
Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve.
Recipe Tips
This can be eaten straight away or can be kept covered in the fridge for up to two days.
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