Thursday, July 21, 2011

Buttermilk Coleslaw


Ingredients:

1.    Pointed Cabbage – Shredded – 200 gm
2.    Shredded Carrot – 1
3.    Shredded Spring Onion/Celery – 1
4.    Pecan Nuts – a handful – chopped very roughly, and some left whole
5.    Butter milk – 5 – 6 tbspns
6.    Vegetable Oil – 1 tspn
7.    Juice of ½ or 1 lime
8.    Dijon Mustard – 1 tspn
9.    Salt
10. Pepper

Procedure:

1.    Put all the shredded vegetables in a mixing bowl.
2.    In another bowl, prepare the dressing:
3.    Put the mustard, lime juice, salt and buttermilk, in that order and mix till it is throughly combined.
4.    Next put the dressing on top of the shredded vegetables and mix with your hands till all is coated lightly with the dressing.
5.    Add in the roughly chopped pecans, mix lightly.
6.    Serve cold/room temperature. 

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