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
- 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.