LEMON & FETTA COLESLAW
SERVES 6 PREP 10 MINS
• ¼ cup mayonnaise • 1 tbsp warm water • 1 tbsp lemon juice, plus extra halves to serve • 1 bunch asparagus, trimmed, halved lengthwise • 300g Savoy cabbage, shredded • 1 green capsicum, cut into matchsticks • 2 celery stalks, sliced • 1 red onion, sliced • ¹/3 cup finely chopped flat-leaf parsley • 100g fetta, crumbled • sumac, to sprinkle 1 Whisk mayonnaise, water and juice in a jug. Place asparagus in a heatproof bowl. Cover with boiling water. Stand 3 mins. Drain. Refresh under cold water.
2 Combine asparagus, cabbage, capsicum, celery, onion and parsley in a bowl. Add dressing, tossing to combine. Top with fetta and sumac. Serve with lemon halves.
SPICY THAI-STYLE COLESLAW
SERVES 6…