Add a bit of crunch to the slaw by tossing in a handful of toasted and salted sunflower seeds
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 202 |
| Fat | 14.3g |
| Saturates | 7.4g |
| Protein | 6.1g |
| Carbs | 14.3g |
| Sugars | 7.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Juice the lemon.
2
To make the blue cheese dressing, place the lemon juice, sour cream, mayonnaise, blue cheese and apple cider vinegar in a blender. Blitz until smooth and creamy.
3
To make the slaw, finely shred both cabbages. Finely slice the celery. Finely chop the spinach.
4
Place in a large bowl. Add in a handful of dill and raisins and toss to combine.
