Saturday, 5 March 2011

Simple carrot coleslaw



This is such a simple side dish, and so tasty. The only work involved is cutting the veg nice and thin. You could just as easily use a grater or food processor but I like my slaw chunky. We ate it with a beef ragu and penne, and it's crunchy, peppery freshness made a great accompaniment to the rich, gloopy pasta. If I'm honest, I preferred it to the pasta. I had to stop my self from licking the bowl.

This made generous serving for 2 people.

For the coleslaw:
2 large carrots
1/3 cucumber
Handful of radishes
Large wedge of cress

For the dressing:
2 tbsp mayonaise
1 tbsp dijon mustard
1 tbsp white wine vinegar
1/2 tsp garlic powder/half clove minced
pinch chilli flakes (if you like a little heat)
large pinch of salt
black pepper

Slice all vegetables thinly. Cut out and discard the seeded middle of the cucumber before slicing as it will make your coleslaw watery. Add dressing to taste. Serve. Yum.

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