Name: Sweet & sour rainbow slaw
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 450g red and white cabbage (a mixture), very thinly sliced; 2 carrots peeled and sliced into thin matchsticks; 1 small red onion finely chopped; 1 celery heart, thinly sliced; 8 radishes topped and tailed, then thinly sliced or quartered; 1 red pepper cored, deseeded and thinly sliced; 2 tbsp white wine vinegar; juice 0.5 lemon; 2 tbsp light brown soft sugar; 1 tsp mustard powder; ½ tsp yellow mustard seeds; ½ tsp celery seeds; ½ tsp poppy seeds; 4 tbsp vegetable oil

450g red and white cabbage
(a mixture), very thinly sliced
2 carrots
peeled and sliced into thin matchsticks
1 small red onion
finely chopped
1 celery
heart, thinly sliced
8 radishes
topped and tailed, then thinly sliced or quartered
1 red pepper
cored, deseeded and thinly sliced

For the dressing

2 tbsp white wine vinegar
juice 0.5 lemon
2 tbsp light brown soft sugar
1 tsp mustard powder
½ tsp yellow mustard seeds
½ tsp celery seeds
½ tsp poppy seeds
4 tbsp vegetable oil

Method

step 1
Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
step 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.