Dressing ingredients
- 4 tbsp. extra virgin olive oil
- 2 tbsp. sherry vinegar
- 1 tbsp. Dijon mustard
- Salt
I present my light and healthy version of the super famous 'American style' Coleslaw which uses a delicious olive oil, vinegar and mustard vinaigrette instead of cream or mayonnaise. This colourful coleslaw salad brings out the flavours of cabbage, carrot and apple. I'm sure you will like :)
Preparation
Thinly slice or shred the cabbage into strips, peel and cut the carrots into julienne strips (or just 'shave' the carrot with vegetable peeler) and slice the apple into thin wedges. Mix everything together with a little salt
For the vinaigrette: In a small bowl add four tablespoons of olive oil, two of vinegar and mustard then stir or shake well
Pour the mustard vinaigrette over salad, toss through the vegetables and serve