Coleslaw Recipe

Home-made coleslaw is a completely different experience to the shop-bought, school dinner concoction that gives it such as bad name. Crispy, crunchy cabbage with a tangy creamy dressing is a perfect accompaniment to cold meats or barbeques and great to add variety to lunch boxes and picnics.

The secret of a good coleslaw is in the mayo you use for the dressing. There’s no point using a cheap and nasty one, you’ll only end up with a school-dinner-type coleslaw for your efforts! If you are a whiz at home-made mayonnaise then go for it, otherwise shop around until you find a good mayonnaise that suits your tastes.

Use a really fresh cabbage and shred it by hand so that it retains its crunch.

Coleslaw Recipe

Ingredients:

½  white cabbage
2 large carrots
½ red onion
4 tablespoons good mayonnaise
½ teaspoon Dijon mustard
1 teaspoons lemon juice
salt and pepper to season

Mix together the mayonnaise, mustard and lemon juice.

Shred the cabbage with a sharp knife into thin strips that are a comfortable size to eat. You can do this in the processor, but watch out that it doesn’t reduce the cabbage to a pulp.

Grate the carrot on the coarsest side of the grater. Slice the onion as finely as you can.

Toss the vegetables with the dressing, taste for seasoning and add however much salt and pepper you like.

Chill in the fridge for and hour or two before serving.

Variations on the recipe

•    For a lighter dressing you can replace half the mayonnaise with plain yoghurt.
•    You can leave out the onion altogether if you don’t like it.
•    For a more colourful version replace half the white cabbage with red cabbage.

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