This slaw is great served with chicken schnitzel, lamb or fish. Enjoy!
Ingredients (serves 4):
Cook the peas in boiling water as per packet instructions (don’t over-cook). When cooked, drain and run under cold water to stop them from cooking.
As finely as you can, slice the red and green cabbages. Slice the radishes into rounds and finely grate the parmesan.
Combine all the dressing ingredients and whisk thoroughly.
Put all the vegetables into a serving bowl, add the dressing, toss and serve immediately.
Recipe provided by Gabi Massey, MSK staff member.