700 g (1 1/2 lb) leeks, trimmed and thinly sliced
350 g (12 oz) white cabbage, thinly sliced
335 g (11.8 oz) can sweetcorn kernels, drained
30 ml (2 tbsp) tomato ketchup
30 ml (2 tbsp) mayonnaise
salt and freshly ground pepper
350 g (12 oz) white cabbage, thinly sliced
335 g (11.8 oz) can sweetcorn kernels, drained
30 ml (2 tbsp) tomato ketchup
30 ml (2 tbsp) mayonnaise
salt and freshly ground pepper
method
1. Blanch the leeks and cabbage together, put into a pan of boiling salted water for 2 minutes. Drain well. Rinse in cold water and drain.
2. Toss together the cabbage, leeks and sweetcorn. Add the tomato ketchup and mayonnaise and seasoning, stirring well to mix.
3. Spoon into a serving bowl, cover and refrigerate for several hours before serving. Take out of the refrigerator 30 minutes before eating, stir well.
2. Toss together the cabbage, leeks and sweetcorn. Add the tomato ketchup and mayonnaise and seasoning, stirring well to mix.
3. Spoon into a serving bowl, cover and refrigerate for several hours before serving. Take out of the refrigerator 30 minutes before eating, stir well.
serving amount
serves 8
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