Creamy Coleslaw

• 1/2 green cabbage, finely shredded
• 1 small green capsicum, finely diced
• 2 spring onions, finely chopped
• 3 Tbsp parsley, finely chopped

• 2 Tbsp lemon juice
• 1/2 cup mayonnaise
• 3 tsp horseradish
• 2 tsp rice vinegar
• s+p

Mix chopped ingredients together and stir to combine.

To make the dressing, mix the mayonnaise, horseradish, lemon juice, vinegar and salt and pepper in a jar. Shake to combine. Mix through the salad until combined.

Cover salad and chill until ready to serve. The dressed salad can keep in the fridge for up to 24 hours, but bring it out of the fridge 15 minutes before serving to allow it to reach room temperature.

* Serves: 6-8

* Source: Annabel Langbein – The Free Range Cookbook