Coleslaw in Triple Hot Dressing Recipes

Ingredients :

1/2 white cabbage, cored and shredded

2 celery sticks, finely sliced

1 green pepper, seeded and finely sliced

4 spring onions, shredded

2 tbsp chopped fresh dill

cayenne pepper

For the dressing:

1 tbsp Dijon mustard

2 tsp creamed horseradish

1 tsp Tabasco sauce

2 tbsp red wine vinegar

5 tbsp 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

The triple hotness in this coleslaw is supplied by mustard, horseradish and Tabasco. This is a good salad for a buffet table or picnic as it improves after standing in its dressing (it could be left overnight in the fridge) and travels well in a covered plastic bowl or box.

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