Name: Coleslaw with Roast Pepper Dressing by Nico Reynolds
Total time: 20 min
Yield: 4
Ingredients: 2 yellow peppers; 5 scallions; 100ml olive oils; Juice from 1 lemon; Juice from 1 lime; Salt & pepper; 1/2 cabbage head; 2 carrots; 1 fennel bulb; 1 courgette; Handful fresh mint, roughly chopped; Handful fresh basil, roughly chopped

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Coleslaw with Roast Pepper Dressing by Nico Reynolds

Serves: 4

Course: Accompaniment

Machine: Food Processor

Total time (min.): 20

Aromatic and crunchy, Nico’s homemade coleslaw is a great way of using up left over veg lurking in the fridge.

Ingredients

For the dressing:

2 yellow peppers
5 scallions
100ml olive oils
Juice from 1 lemon
Juice from 1 lime
Salt & pepper

For the salad:

1/2 cabbage head
2 carrots
1 fennel bulb
1 courgette
Handful fresh mint, roughly chopped
Handful fresh basil, roughly chopped

Tools

MultiPro Express Weigh+

Method

Char the peppers and scallions over high heat.
Use a sharp knife to scrape away the skins of the peppers and remove the stem and seeds.
Place the peppers, charred scallions and remaining dressing ingredients into your Kenwood food processor, then blend until mostly smooth. Set aside.
Using the large grater attachment in the food processor, grate the cabbage, carrots, fennel bulb and courgette.
Transfer to a large salad bowl.
Add the dressing and toss well. Before serving, stir through the fresh mint and basil.