Pescatarian Coleslaw To Try This Summer

by Ellen Pope
This weekend is all about potlucks, barbecues and backyard festivities for the 4th of July. By Monday afternoon the same old dishes are bound to be feeling a bit, well, old. Why not shake things up with this coleslaw recipe? Goes great with seafood and pretty much anything off the grill, with just enough heat (thanks to cayene pepper) to make things interesting.

We love this coleslaw recipe, pescatarian food blogger Being Pescatarian. A fresh, spicy coleslaw to accompany any dinner or wrap in a flatbread with a little grated cheese for an excellent lunchtime treat. Simple and easy to make.
Serves 4
¼ small red cabbage, shredded
¼ small white cabbage, shredded
1 carrot, sliced very thinly
2 spring onions, finely sliced
2 tablespoons of creme fraiche
1 tablespoon of mayonnaise
Squeeze of lime juice
½ tsp cayenne pepper
½ tsp paprika
sprinkle of salt and pepper to taste
  • In a large bowl add your vegetables and mix well
  • In a separate bowl mix your creme fraiche, mayonnaise, salt, pepper, paprika and cayenne and mix.  Season with lemon juice and add more spice to taste.
  • Cover the vegetables in the creme fraiche mixture and leave to stand for 30 mins (i like my coleslaw to be soft but with a bit of a bite).
  • Serve as a side dish, or toast a hot flatbread, stuff full of coleslaw and a little grated cheese and have as a tasty lunchtime treat.
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