Sundried Tomato Dressing
This adds a lovely flavour to a cabbage based salad
Makes enough for: 1 batch dressing
Ingredients
- 240 g pack sundried tomatoes, preserved in vinaigrette
- 70 g thick yoghurt
- 30 mls water
- 1 clove garlic, peeled and roughly chopped
- salt and freshly ground black pepper to season
- 200 g coleslaw
Method
- Drain the sundried tomatoes, reserving the vinaigrette
- Add 55g sundried tomatoes to a blender, together with 60mls of the vinaigrette, the yoghurt, water and garlic
- Season to taste then blitz until smooth
- Add to the coleslaw, mix to combine, adjust the seasoning and serve