Food Network UK

Zesty coleslaw

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Ingredients

  • 3 tbsp cider vinegar
  • 2 tbsp whole-grain mustard
  • 1 tsp salt
  • Freshly ground black pepper
  • 6 tbsp extra-virgin olive oil
  • 1/2 head cabbage, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 6 spring onions, white and green parts, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 orange or yellow pepper, stemmed, seeded and thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 red apple
  • 200g watercress leaves

Use imperial measurements

Method

How to make Zesty coleslaw

1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

2) To the dressing, add the cabbage, spring onions and orange or yellow pepper, and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.

3) Before serving, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grate the apple (with the skin but not the seeds) directly into the coleslaw, add the watercress leaves and toss again. Season, to taste, with salt and pepper.