Caribbean rainbow slaw
Crunchy shredded veg with tangy pineapple SERVES 8 READY IN 20 MINS PRICE PER SERVING 22p ● 227g tin pineapple
chunks, drained and juice reserved ● ¼ red cabbage, thinly shredded ● ½ Savoy cabbage, shredded ● 1 carrot, grated ● 3 spring onions, shredded ● 1 red chilli, thinly sliced (optional) ● 2tbsp apple cider vinegar ● 2tsp rapeseed oil ● 10g coriander, chopped
Herby smashed potato salad
The barbecue salad favourite with added fresh herb flavour and a hint of garlic SERVES 8 READY IN 25 MINS PRICE PER SERVING 24p ● 800g Maris Piper
potatoes, peeled and cut into small chunks ● 25g basil, roughly chopped ● 10g parsley roughly chopped ● 1 clove garlic, chopped ● 3tbsp extra virgin olive oil ● Zest and juice ½ lemon ● 2 spring onions, thinly sliced 1 Cook the potatoes in boiling water for 10-12 mins until soft. Drain.
2 For the dressing, put the basil, parsley, garlic, oil and lemon juice in a blender and blitz until smooth. 3 Put the potatoes in a bowl, add the spring onions and dressing and season with black pepper. Stir together with a fork, crushing the potatoes gently. Each 114g serving contains Fat Saturates Sugars
Energy 534kJ 128kcal
4.2g
0.6g
1.1g
0.01g
6%
Med
6%
Low
Low
Low
3%
1%
Salt
<1%
of your reference intake Typical energy values per 100g: 469kJ/112kcal
38 | ASDA.COM/GROCERIES
1 In a large bowl, toss together the pineapple chunks, red and Savoy cabbage, carrot, spring onions and chilli, if using. 2 In a jug, whisk together the vinegar, oil and 2tbsp of the reserved tinned pineapple juice. 3 Drizzle the dressing over the coleslaw and toss to coat. Sprinkle with the coriander before serving. 2 of your 5-a-day
Energy 199kJ 47kcal
0.9g
Each 113g serving contains Fat Saturates Sugars
0.1g
6.9g 0.02g
Salt
2%
Low
1%
Low
Med
Low
1%
8%
<1%
of your reference intake Typical energy values per 100g: 176kJ/42kcal
