Posted by: marthabernie | March 4, 2014

CRUNCHY COLESLAW

I generally use the same recipe for making coleslaw, but sometimes I like to change it up.

CRUNCHY COLESLAW

1/2 small white cabbage, shredded

2 carrots, coarsely grated

6 spring onions, trimmed and chopped

2 teaspoons grapeseed or other oil

2 teaspoons white wine vinegar

2 teaspoons wholegrain mustard

2 tablespoons natural yogurt

2 tablespoons half fat creme fraiche

2 tablespoons orange juice

2 tablespoons toasted sunflower seeds

Mix the cabbage and carrots with the spring onions.  Season with pepper and a pinch of salt, then chill at least an hour,

Mix together the oil, vinegar and mustard in a bowl.  Stir in the yogurt, creme fraiche and orange juice.  Set aside.  When ready to serve, pout the dressing over the veggies, toss then add sunflower seeds and toss again.  Let it sit for about half an hour before serving to blend the flavors.


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