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#WFD – Crunchy, Tangy Coleslaw

Season (to taste) then chill until time to serve

POLOKWANE – Having a braai today and need to whip up a quick salad?

Why not try this delicious coleslaw by What’s for Dinner?

Coleslaw is a salad consisting primarily of finely-shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing.

Ingredients

  1. 300g cabbage, shredded
  2. 4 spring onions, sliced
  3. 50g mange tout, sliced in half lengthways
  4. 2 carrots, peeled and grated
  5. 175g plain yoghurt
  6. 125ml KNORR Light Yoghurt and Herb Salad Dressing
  7. 15ml mustard, wholegrain
  8. 50g seedless raisins

Method

  1. In a large bowl toss together the shredded cabbage, spring onion, mange tout and carrots
  2. In a separate bowl mix together the yoghurt, KNORR Light Yoghurt and Herb Salad Dressing and wholegrain mustard until well combined
  3. Toss the dressing through the vegetables and sprinkle with raisins
  4. Season (to taste) then chill until time to serve

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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