Mangetout and cabbage coleslaw

    20 min

    This is crisp and refreshing salad, perfect for a picnic or hot summer evening.

    28 people made this

    Serves: 6 

    • 225g (8 oz) mangetout
    • 1 medium head cabbage, shredded
    • 2 carrots, julienned
    • 1 green pepper, julienned
    • 3 spring onions, chopped
    • 1 tablespoon lemon juice
    • 1 tablespoon rice wine vinegar
    • 3 tablespoons olive oil

    Prep:15min  ›  Cook:5min  ›  Ready in:20min 

    1. In a large pot of boiling water, blanch mangetout 15 seconds, strain and transfer to a bowl of cold ice water to chill. Drain and slice thin.
    2. In a large bowl, combine the mangetout, cabbage, carrots, green pepper, spring onions, lemon juice, vinegar and olive oil. Add salt and pepper to taste; toss and serve chilled.

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    Reviews in English (23)


    Something else. I thought that the dressing for this salad was pretty boring. I added approximately 4T of the rice vinegar, more lemon juice and around a tsp. of soy sauce. That helped a lot! I also sprinkled toasted flaked almonds on top when it was served. I also used sweet red peppers instead of the green. Along with the carrots, it was a beautiful salad.  -  24 Jul 2008


    Altered ingredient amounts. Excellent recipe. The mangetout really make this slaw stand out. I did use more lemon juice and vingar for a bit of extra flavour.  -  24 Jul 2008


    Altered ingredient amounts. I increased the amount of rice wine vinegar to 3 T while keeping the lemon juice and olive oil the same. I will probably add toasted almonds to make it a meal!  -  24 Jul 2008