Savoy coleslaw

Serves: 6

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Total Time: 15

Prep Time: 15

• 1  heaped tbsp sesame seeds
• 1  Savoy cabbage, tough outer leaves removed
• 2 teaspoon(s) Dijon mustard
• 200 gram(s) sour cream
• Half teaspoon(s) caster sugar
• sea salt, black pepper
• 50 gram(s) currants
• 3 tablespoon(s) coarsely chopped coriander leaves, plus a little extra

Method

1. Heat a large frying pan over a medium heat and toast the sesame seeds until golden, stirring occasionally, then transfer them to a bowl and leave to cool.
2. Quarter the cabbage, remove the core and slice as finely as possible, and place in a large bowl.
3. To make the dressing, blend the mustard with the sour cream, then add the sugar and some seasoning. Toss the cabbage with the dressing, then mix in the currants and 3 tablespoons of coriander. Transfer to a serving plate or bowl, scatter over the sesame seeds and a little more coriander. You can prepare the salad a couple of hours in advance, in which case cover and set aside in a cool place. Recipe by Annie Bell

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