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Cabbage and Green Capsicum Coleslaw

Nice and crunchy ‘slaw


285g white cabbage
2 sticks of celery thinly, sliced
1 green pepper, deseeded and
very thinly sliced
4 spring onions,
1/2 tbsp Didon mustard
1 tsp creamed horseradish
1/2 tsp tabasco sauce
1 tbsp red wine vinegar
a pinch of cayenne pepper
2 tbso olive oil
2 tbsp mayonnaise
salt and freshly ground black pepper
3 tbsp chopped fresh dill


Cut the cabbage the cabbage into quarters, cut out and discard the core and thinly slice the cabbage. Put into a large bowl with the celery, green pepper and spring onions and toss together well.
Mix the mustard, horseradish, tabasco, vinegar and cayenne pepper together in a small bowl. Gradually whisk in the oil, mayonnaise and salt and pepper to taste.
Stir the dressing and dill into the vegetables just before serving so that the cabbage stays nice and crunchy.

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