Coleslaw
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
- Dietary
- Nut-freeVegetarian
When a coleslaw recipe is this easy, you need never buy it ready-made again. Feel free to try adding other crunchy veg like fennel, celery or celeriac. You can stir in fresh herbs or swap the mustard for a chilli sauce.
Ingredients
- ½ red or white cabbage, shredded
- ½ red onion, finely sliced
- 1 carrot, grated
- 3 tbsp mayonnaise (any type)
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tbsp wholegrain mustard
- pinch sugar, to taste
- salt and freshly ground black pepper, to taste
Method
Put the chopped cabbage, carrot and onion into a big bowl.
In a smaller bowl, mix together the mayonnaise, lemon juice, vinegar and wholegrain mustard. Season with salt and freshly ground black pepper and stir to thoroughly combine. Pour over the vegetables.
Toss the slaw with the dressing. Serve immediately or cover and leave in the fridge for up to 2 days until ready to use.
Recipe tips
When it comes to cabbage, red tends to have a stronger flavour than white, but red does look more attractive. Use whatever works for you, or even a mix of both.
If you have a food processor, use the shredder blade to quickly prepare the cabbage. Otherwise, cut the cabbage into quarters and cut away the tough core. Finely slice using a medium-large sharp knife. Watch the recipe video if you are unsure.
A few spring onions can be used instead of the red onion. If you find raw onion a bit harsh, soak the sliced onions in cold water for a few minutes before mixing with the other ingredients.
For a lighter coleslaw, use plain yoghurt instead of mayonnaise (or half of each).
Lime juice works just as well as lemon juice.
If preferred, use honey instead of sugar.
