Crunchy Peanut Coleslaw
Serves 4
350g (12 oz) white cabbage, cored and finely sliced
225g (8 oz) carrots, grated coarsely
110g (4 oz) celery, finely sliced
3 kiwi fruit, peeled and chopped
4 Tbsp French dressing
50g (2 oz) peanuts, coarsely chopped
Black pepper to season
Fresh parsley to garnish
Combine the vegetables and kiwi fruit into a large bowl. Pour the dressing
over the salad and stir. Cover and keep cool for at least 3 to 4 hours
before serving. Just before serving toss the peanuts into the salad, season
with some black pepper and garnish if you wish with some fresh parsley.
Source: rec.food.recipes
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