Middle_Eastern
Middle Eastern - Slow Cooked and Stews
Buffalo Coleslaw
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 1/2 white cabbage (stem removed and finely shredded)
- • 2 medium carrots (peeled and julienne or coarsely grated)
- • 4 spring onions (finely sliced)
- • 45 g Stilton (or alternative blue cheese, crumbled)
- • 200 g fat free Greek yogurt
- • 1/2 tsp garlic granules
- • 2 tsp hot sauce
- • 3 tbsp water
- • salt and freshly ground black pepper
Preparation Steps
1
Phase 1
Place the yoghurt, blue cheese, hot sauce, garlic granules and water in a bowl and blitz with the stick blender until a smooth, creamy coating consistency is achieved. Add a little more water if needed.
2
Phase 2
Add the cabbage, carrots and spring onions (reserve a few green slices for garnish) and toss in the dressing until well coated.
3
Phase 3
Season with salt and pepper.
4
Phase 4
Pile into a serving bowl, sprinkle on the reserved spring onion and drizzle over a little more hot sauce if you like, and serve.