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¼ large, firm cabbage, sliced as thinly as possible 2 stalks celery, finely sliced ½ green pepper, very finely chopped 2 spring onions, very finely chopped ¼ cup very finely chopped parsley leaves 1 tbsp poppy or nigella seeds Horseradish Dressing 1 shallot or spring onion, very finely diced 1 tbsp minced fresh horseradish or 1-2 tbsp storebought horseradish 1 tbsp sugar 2 tbsp white wine vinegar ½ cup boutique extra virgin olive oil salt and ground black pepper, to taste
© Annabel Langbein Media
To make Horseradish Dressing, place all ingredients in a small jar and shake to combine. Store in the fridge for up to a week and use with all kinds of vegetables.
To make the slaw, place the sliced cabbage in a large bowl and work between your fingers to break up fibres and soften. Add remaining ingredients and toss to combine. If not serving at once, cover and chill for up to 24 hours. Just before serving, toss through Horseradish Dressing.
To make chicken rolls buy the freshest soft buns you can lay your hands on and fill them with Horseradish Slaw and Picnic Roast Chicken.
This recipe is from my book The Free Range Cook: Through the Seasons
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