Summery green coleslaw
A fresh zingy coleslaw that’s perfect for serving with this
Ingredients
For the coleslaw
- 100g/3½oz peas or broad beans
- 1 small green cabbage, shredded
- 1 large courgette, grated or cut into matchsticks
- 1 large fennel bulb, finely sliced into matchsticks
- 1 bunch spring onions, finely sliced
- 2 celery sticks, finely chopped
- 1 green apple, grated
- ½ lime, juice only
- 1–2 tbsp chopped fresh herbs including basil, mint
For the dressing
- 2 tbsp plain yoghurt
- 2 tbsp low-fat mayonnaise
- 1 lemon, zest and juice
- 1 tbsp fresh herbs
- pinch sugar
Method
To make the coleslaw, bring a pan of water to the boil, add the peas or beans, bring the water back to the boil and cook for 2 minutes, then refresh in cold water, drain and set aside.
Place the peas or beans, cabbage, courgette, fennel, spring onions, celery and apple into a large bowl and mix. Finish with the lime juice and fresh herbs.
To make the dressing, mix all the ingredients together in a small bowl. Dress the coleslaw just before serving.
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