225 g (8 oz) stuffed tortellini, cooked
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) white wine vinegar
5 ml (1 tsp) French mustard
salt and freshly ground pepper
1/2 whole cabbage (approx. 450 g (1 lb)
1 carrot, scraped and grated
25 g (1 oz) raisins
2 stalks celery, washed
150 ml (1/4 pt) Mayonnaise
black olives
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) white wine vinegar
5 ml (1 tsp) French mustard
salt and freshly ground pepper
1/2 whole cabbage (approx. 450 g (1 lb)
1 carrot, scraped and grated
25 g (1 oz) raisins
2 stalks celery, washed
150 ml (1/4 pt) Mayonnaise
black olives
method
1. Put the cooked tortellini (after rinsing in cold water and draining) in a bowl.
2. Mix the dressing by putting the oil, vinegar, mustard and seasoning in a screw-top jar. Shake well and pour over the pasta.
3. Wash, drain and shred the cabbage. Mix in a separate bowl with the grated carrot and raisins.
4. After washing the celery remove the strings with a sharp knife and then chop them into thin slices, add to the cabbage and season well.
5. Mix in the mayonnaise.
6. On a serving dish arrange rows of coleslaw with alternating rows of tortellini.
7. Garnish with the olives.
2. Mix the dressing by putting the oil, vinegar, mustard and seasoning in a screw-top jar. Shake well and pour over the pasta.
3. Wash, drain and shred the cabbage. Mix in a separate bowl with the grated carrot and raisins.
4. After washing the celery remove the strings with a sharp knife and then chop them into thin slices, add to the cabbage and season well.
5. Mix in the mayonnaise.
6. On a serving dish arrange rows of coleslaw with alternating rows of tortellini.
7. Garnish with the olives.
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