A simple recipe for Coleslaw with a mayo and chutney dressing
¼ medium white cabbage, finely shredded
¼ medium red cabbage, finely shredded
3 medium carrots, peeled and grated
½ cup flat leafed parsley, chopped
250ml (1 cup) CROSSE & BLACKWELL creamy mayonnaise
65ml (¼ cup) MRS BALL’S original chutney
30ml (2 tbsp) Dijon mustard
salt and freshly ground black pepper
Place the shredded cabbages in a large bowl. Add the grated carrots and parsley to the cabbage and toss to mix.
In a separate bowl, stir the creamy mayonnaise, chutney, mustard, salt and pepper together.
Pour the dressing over the cabbage and carrot, toss to mix. Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.
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Recipe provided by Crosse and Blackwell. Visit their website for more delicious recipe ideas.