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Coleslaw Salad

Coleslaw Salad


  • ¼ red cabbage finely sliced
  • ¼ green cabbage finely sliced
  • ½ small Fennel bulb finely sliced
  • 4 brussel sprouts finely sliced
  • 1 carrot, shaved
  • 2 spring onions finely sliced
  • ½ bunch parsley chopped
  • Lemon juice
  • Olive oil

          Dill Dressing

  • 3g salt
  • 35g caster sugar
  • 1 bunch of dill finely chopped
  • 2 eggs
  • 300 ml vegetable oil
  • Pepper to taste
  • 75ml white vinegar
  • 85g Dijon mustard


Combine all ingredients in a bowl and lightly toss with a little olive oil, lemon juice and cracked pepper and drizzle with dill dressing just before serving.

Dill Dressing

In a blender combine the eggs, mustard, vinegar and seasoning. Slowly combine the oil in a slow steady stream. Add the dill and place in a airtight container. This will keep 2 weeks refrigerated.          

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