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Herby green slaw


Serves: 6-8 as a side
timePrep time: 40 mins
timeTotal time:
Herby green slaw
Recipe photograph by Toby Scott
Fresh with herbs and tangy with buttermilk, this slaw is delicious served with crisp fried chicken or barbecued oil-rich fish such as mackerel and sardines

Serves: 6-8 as a side
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
134Kcal
Fat
6gr
Saturates
1gr
Carbs
11gr
Sugars
7gr
Fibre
7gr
Protein
6gr
Salt
0.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 courgettes
  • 300g frozen or podded broad beans
  • ½ Savoy cabbage (about 300g)
  • 100g mange tout
  • 4 spring onions
  • ½ x 20g pack chives, finely chopped
  • ½ x 30g pack parsley, leaves chopped
  • ½ x 30g pack mint, leaves chopped
For the dressing
  • 225g buttermilk
  • 100g light mayonnaise
  • 3 tbsp lime juice
  • 1 garlic clove, crushed

Step by step

  1. Coarsely grate the courgettes using a box grater or the grating attachment of a food processor. Toss with a large pinch of salt and place in a colander set over a bowl to draw out excess water while you prepare the rest of the slaw ingredients.
  2. Cook the broad beans in boiling water for 3 minutes or until tender, then drain and plunge into iced water. Once cool, pop the inner beans from their opaque skins and set aside.
  3. Core and finely shred the Savoy cabbage and place in a large bowl. Finely slice the mange tout and spring onions on the diagonal. Add to the bowl with the fresh herbs and the double-podded broad beans and season well with salt.
  4. Whisk together all the ingredients for the dressing and season to taste. Pour over the veg, toss well to coat and leave to sit for 15 minutes before serving. Taste and adjust the seasoning if necessary before serving.

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