Thursday, February 04, 2016

This week's MENU recipe: Nutty Coleslaw

This week's recipe is something very simple, but very suitable for the sort of hot weather we are having.  It will keep in the fridge for a day or so.
Nutty Coleslaw
2 cups of shredded White cabbage -  2 cups of grated carrot - 1 cup of finely sliced celery - 1/2 a cup of sliced pepperdews - 1/2 cup of roughly chopped mixed nuts - Salt and freshly ground black pepper - 2 T good mayonnaise - 2 T double thick Greek Yoghurt.

Mix all the ingredients together and dress with the mayonnaise and yoghurt.  Season to your own taste.  You might like to add a freshly squeezed lemon  or orange juice to the carrot to keep it bright
© John & Lynne Ford, Adamastor & Bacchus
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