A delicious, traditional American recipe, which is fresher and less rich than a mayonnaise-based version. It’s a great accompaniment to a barbecue, or just a fab summer side dish.

Sweet and Sour Rainbow Slaw
Write a review
  1. 450g/1lb red and white cabbage (a mixture), very thinly sliced
  2. 2 carrots, peeled and sliced into thin matchsticks
  3. 1 small red onion, finely sliced
  4. 1 celery heart, thinkly sliced
  5. 8 radishes, topped and tailed, then thinly sliced or quartered
  6. 1 red pepper, cored, deseeded and thinly sliced
  1. 2 tbsp white wine vinegar
  2. juice 1/2 lemon
  3. 2 tbsp light brown soft sugar
  4. 1 tsp mustard powder
  5. 1/2 tsp each yellow mustard seeds, celery seeds and poppy seeds
  6. 4 tbsp vegetable oil
  1. Put all the vegetables in a large bowl of iced water and leave in the fridge for one hour to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
  2. 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.
  1. This stores nicely for a day in the fridge, staying crisp. I think slaw tastes better when made a day ahead, so the dressing has a chance to develop.
Adapted from BBC Good Food July 2015
Adapted from BBC Good Food July 2015
The Pescetonian http://pescetonian.co.uk/
Pin It