Sweet & sour rainbow slaw

2 of 5-a-day 200 kcal or less 6 servings american coleslaw barbecue bbq coleslaw over an hour side dish summer vegetable side dish vitamin c

Ingredients

450g red and white cabbage (a mixture), very thinly sliced

2 carrots , peeled and sliced into thin matchsticks

1 small red onion , finely chopped

1 celery heart, thinly sliced

8 radishes , topped and tailed, then thinly sliced or quartered

1 red pepper , cored, deseeded and thinly sliced

2 tbsp white wine vinegar

juice 0.5 lemon

2 tbsp light brown soft sugar

1 tsp mustard powder

½ tsp yellow mustard seeds

½ tsp celery seeds

½ tsp poppy seeds

4 tbsp vegetable oil

Method

Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.

To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.