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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