This twist on a classic coleslaw recipe uses mangetout for a slightly sweet flavour. Keeps in the fridge for a couple of days.
- 225g mangetout
- 1 small head cabbage
- 2 carrots
- 1 green pepper
- 3 spring onions
- 1 tbsp. lemon juice
- 1 tbsp. white wine vinegar
- 3 tbsp. extra-virgin olive oil
- Good pinch each salt and black pepper
Shred the mangetout, cabbage, carrots, pepper and spring onions in a food processor using the slicer attachments.
Add the lemon juice, vinegar, oil and salt and pepper and toss really well until all ingredients are well combined.