Sweet & sour slaw

Sweet & sour slaw


Made with crunchy rainbow veg, this coleslaw has a punchy honey and mustard dressing

  • Feeds 6Feeds 6
  • Ready in 35 minutes

Each serving contains

  • Energy
    569kj 136kcal
  • Fat
    Med 9%
  • Saturates
    Low 4%
  • Sugar
    Med 18%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 17g

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  • ½ small red cabbage, shredded
  • 2 carrots, cut into thin matchsticks
  • 1 red onion, finely sliced
  • 2 celery sticks, finely sliced
  • 6 radishes, finely sliced
  • 1 red and 1 yellow pepper, finely sliced
  • 10g salt
  • 2 tsp Fairtrade caster sugar
  • 3 tbsp Co-op white wine vinegar
  • Juice of ½ lemon
  • 1½ tbsp Co-op clear honey
  • 1 tsp mustard powder
  • 1 tsp fennel seeds, lightly crushed
  • 3 tbsp Co-op olive oil
  • ½ x 25g pack flat leaf parsley, chopped


  1. Put the cabbage, carrot, onion, celery, radish and peppers in a colander set over a large bowl
  2. Sprinkle over the salt, sugar and 1 tbsp of the vinegar, mix well,
  3. then leave to drain for 1 hour
  4. Meanwhile, whisk the lemon juice, honey, mustard powder, fennel seeds and remaining vinegar together
  5. Slowly drizzle in the oil, whisking continuously until creamy and thickened
  6. Season to taste
  7. Once the veg has been sitting for an hour, press down on it to squeeze out any excess liquid, then transfer to a clean bowl
  8. Add the dressing, along with the parsley and a good grinding of black pepper
  9. Toss everything together to serve