Flavourful coleslaw - Coleslaw med sting

FLAVOURFUL COLESLAW
Coleslaw med sting

This light version of coleslaw is a perfect salad with barbecued meat or grilled hamburgers. (I still remember the hamburgers you could get at the Park Court Hotel in London on Bayswater Road, in their garden, when we were there in 1984. A huge beef hamburger with just a few onion rings and a strong mustard and, of course, bread …)

4 servings

2 cups finely shredded red cabbage

2 cups finely shredded green cabbage
2 teaspoons flaked salt
1 chopped, grated carrot
4 finely sliced spring onions
1 cup coarsely chopped coriander
2 teaspoons poppyseeds (optional)
1 cup low-fat mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard

Put both cabbages in a colander and sprinkle with salt. Blend well and set aside for 30 minutes. Turn the cabbage occasionally (and make sure you put something under the colander for the liquid to go out). Rinse well and then drain well. Put the cabbage in a clean kitchen towel and squeeze out as much liquid as possible.

Put the cabbage in a bowl and mix with carrot, spring onions, coriander and poppyseeds. Blend low-fat mayonnaise, fresh lemon juice and mustard, pour the dressing over the salad and blend well so it is coated by dressing.

This coleslaw can very well be made a few hours in advance. Just cover it with plastic foil and store in the fridge.

Enjoy!

Bella