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Chinese leaf coleslaw
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By Chetna Makan
Serves: 4-6 as a side
½ x 25g pack flat leaf parsley
½ Chinese leaf, thinly sliced
1 carrot, grated
1 small red onion, finely chopped
3 tbsp mayonnaise
2 tbsp natural yogurt
1 tsp wholegrain mustard
1 Chop the parsley leaves (removing the stalks) and put in a large bowl with the Chinese leaf, carrot and red onion. In a small bowl, mix the remaining ingredients, season, then add to the vegetables. Mix well and serve immediately. Delicious with barbecued meat.
Waste not: Parsley reserve the stalks to go in stocks and sauces – gather them in a bunch with thyme and bay leaves and tie with kitchen string.
Typical values per serving:
Per serving (for 4)
This recipe was first published in June 2021.