Monday, 15 May 2017

Rich and Creamy Mustard Slaw


It feels wrong doing a salad recipe today - we we're being promised sunshine and a mini heat wave this week, so I'd planned summer salads, slaws and light dishes ......... but the good old English weather has stayed true to form and it's cold and very wet this morning! But a slaw recipe was planned and prepped so I'm sticking with it and hoping for the best - we may get some sun later .... (is that a pig I see flying past my window?)

Adding a big dollop of whole grain mustard to a slaw dressing gives an incredible amount of flavour - it spices it up, adds a tangy bite and compliments the cabbage perfectly. Served with any pork dish it's prefect - you can pile it on top of a pork and apple burger, serve alongside a slice of gammon or along with jacket potatoes and pulled pork ..... it goes with anything.

Recipe - enough for 6

half a large white cabbage - finely shredded
small bunch spring onions - cleaned and sliced
1 large carrot - peeled and grated
1 granny smith apple - cored and sliced

for the dressing
250ml mayonnaise
100ml buttermilk
1 tablespoon cider vinegar
2 teaspoons whole grain mustard
1 teaspoon celery seeds
pinch salt


First make up your dressing. Whisk together the buttermilk and mayonnaise until creamy - adjust the quantities to suit the thickness, this dressing is quite runny so if you want it thicker add a little more mayonnaise.

Add the vinegar, mustard and celery seed, stir to combine and then season with salt & white pepper if you wish.


Place the shredded cabbage, spring onions, grated carrot and apple into a large mixing bowl, pour over the dressing and mix thoroughly to combine and get everything coated. Cover and refrigerate for a least one hour before serving. It will keep happily in the fridge for a day, so it's a great make ahead dish.

Here's the printable recipe

Have a great start to your week
Love Lizx

 Mustard Slaw