I’m loving fresh, healthy salads at the moment. We’ve been eating heaps of lovely simple food lately – grilled chicken, fish or meat, fresh or just steamed veges (‘specially asparagus!), and lots of fresh fruit. So salads are Way In.

I’m a bit over the old classic coleslaw with grated carrot and too much dressing (why? why do people use so much?). This white coleslaw is a nice alternative; it has a gorgeous light dressing and I like the styley white and pale green colours.  I’m not sure where the recipe comes from actually, it’s been in my recipe book since forever, so I probably picked it up from Mum. It’s just a simple little salad, enjoy it on a nice fresh spring day!

White Coleslaw
Serves 4-6

300g white cabbage, shredded
1 green capsicum, sliced
2 stalks celery, thinly sliced
4 spring onions, sliced
½ Tbsp dijon mustard
1 tsp horseradish mustard
½ tsp tabasco sauce
1 Tbsp white vinegar
2 Tbsp olive oil
2 Tbsp light mayonnaise
pinch cayenne pepper
chopped fresh dill

Toss the prepared cabbage, capsicum, celery and spring onions together. In a small bowl, mix the mustards with the tabasco and white vinegar. Gradually whisk in the oil, then add the mayonnaise and cayenne (I popped in a bit of wholegrain mustard too). Season and toss the dressing through the salad, adding the dill as you go.