Mediterranean coleslaw

Mediterranean coleslaw

Total: 1 hr | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / portion: 94 kcal
, Fat: 8 g
, Carbohydrate: 3 g
, Protein: 1 g

Ingredients

8 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 lemon, use all of the juice and grated zest
2tbsp olive oil
3tbsp mayonnaise
1tbsp peppermint, finely chopped
1tsp salt
a little pepper

Coleslaw

150g white cabbage, shredded
100g red peppers, julienned
100g carrots, julienned
100g courgettes, julienned
2 spring onions incl. green parts, finely chopped
½bunch flat-leaf parsley, roughly chopped
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How it's done

Dressing

In a bowl, combine the lemon zest and juice with all the other ingredients up to and including the mint, mix well and season.

Coleslaw

Mix the cabbage, pepper and carrot with the dressing, cover and leave to infuse at room temperature for approx. 40 mins. Add the courgette, spring onions and parsley, mix together.

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