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This fresh, light coleslaw has a tangy citrus dressing with celery, mustard and poppy seeds - a lovely light side for a BBQ spread
Put all the vegetables in a large bowl of iced water and leave in the fridge for 1 hr to crisp up. Drain well and pat dry on a tea towel, then tip into a large serving bowl.
To make the dressing, whisk all the ingredients together with a large pinch of salt until the sugar has dissolved. Pour over the vegetables, toss well and chill until ready to serve.
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