Rainbow Coleslaw with Tangy Dressing

Serves 4 – 6

What you need

• ¼ white cabbage
• ¼ red cabbage
• 2 medium carrots
• 1 cup of cooked corn
• 1 red or yellow capsicum
• 1 apple
• 2 spring onions

For the dressing

• 3 tablespoons whole egg mayonnaise
• 1 teaspoon Dijon mustard
• 2 Tbs sour cream
• 1 tablespoon lemon juice
• Salt and pepper

What to do

Rinse the cabbage and slice finely with a knife or using a vegetable slicer.

Wash and grate the carrots.

Wash and finely chop the capsicum, apple and spring onions.

Combine all the vegetables, including the corn in a large bowl.

In a separate bowl, add all the ingredients for the dressing and mix well. Taste and adjust seasoning to your liking.

Add the dressing to the salad and mix through.

To serve, place the salad in a clean bowl. Coleslaw is especially good with fish or pork.