CARNIVAL COLESLAW

YOU WILL NEED: • large serving bowl • a small ceramic or glass bowl • grater • lemon squeezer • spoon • a large mixing bowl • serving tongs

1/3 cup mayonnaise
1/3 cup cream
1 teaspoon Dijon mustard
4 tablespoons flat leaf parsley, finely chopped
1 orange, washed
1/4 cabbage, finely shredded
1 red capsicum, cut into fine strips
2 sticks celery, finely sliced
3-4 radishes, thinly sliced
2 carrots, peeled
1 raw beetroot, peeled
Kernels from 1 cob cooked corn, or tinned kernels

Directions

Place mayonnaise, cream, mustard and only 2 tablespoons of the parsley into the small bowl. Finely grate 1/2 teaspoon of orange rind and add to other ingredients. Allow to rest for at least 1/2 an hour.

Place cabbage, capsicum, celery and radishes into the large mixing bowl. Grate 2 carrots and add to the other ingredients in the large bowl. Mix well until you have a good mixture of different colours through the coleslaw.

Add 1 tablespoon of orange juice to the dressing in the small bowl and mix well. If the dressing is still very thick, add a little more juice until it is as thick as pouring cream. Add the dressing to the salad ingredients in the large bowl and mix well. Then pile the coleslaw into a clean serving bowl so that it has a mound in the middle.

Finely grate the beetroot over the top of the coleslaw. Sprinkle the top with corn kernels, and serve. Delicious with cold meat or poultry.