Coleslaw in Triple Hot Dressing

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Coleslaw in Triple Hot Dressing

 

1/2 white cabbage, cored and shredded

2 celery sticks, finely sliced

1 green pepper, seeded and finely sliced

4 spring onions, shredded

2 tbsps. chopped fresh dill

cayenne pepper

 

For the dressing:

1 tbsp Dijon mustard

2 tsps. creamed horseradish

1 tsp. Tabasco sauce

2 tbsps. red wine vinegar

5 tbsps. olive oil

salt and ground black pepper

 

Mix the cabbage, celery, pepper and spring onions in a

salad bowl. Mix the mustard, horseradish and Tabasco

sauce, then gradually stir in the vinegar with a fork

and finally beat in the oil and seasoning. Toss the

salad in the dressing and leave to stand, if possible,

for at least 1 hour, turning it once or twice.

Immediately before serving, season the salad if

necessary, toss again and sprinkle with dill and

cayenne. Serves 6.

 

 

 

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