Coleslaw

I never used to be keen on this stuff, maybe because the name sounds a bit off putting but recently have developed quite a taste a taste for it. Quick and easy, it makes a good sandwich filler or accompaniment with a salad. See the bottom of this page for adaptations you can make to this recipe for a whole selection of type of coleslaw.

Ingredients (serves 5-10 depending on portion size)               5 minutes

  • 1/4 of a white or red cabbage
  • 1 onion
  • 2 carrots
  • Dollop of mayonnaise 
  • Salt and pepper to taste

Method

  1. Peel the onion and slice it in half, then finely slice both halves and put in a large bowl.
  2. Peel the carrots and with a cheese grated grate both carrots on top of the onion.
  3. Take the 1/4 of cabbage and grate as you did with the carrots.
  4. Add the desired amount of mayonnaise and mix well, don’t add too much mayo if you’re going to keep it for a few days or the slaw will become soggy.
  5. Add salt and pepper to taste

This can be kept for around 7 days but I advise using it within 3 days, there are many variations you can do with coleslaw as the list below shows. If you want to make this suitable for vegans simply follow this recipe for vegan mayonnaise. 

  • Mustard slaw, just add 1 tsp of English mustard to the above recipe.
  • Apple slaw, take one apple and slice or dice as you wish, do the same with 2 sticks of celery and add to the above recipe with 2 tsp of cider vinegar.
  • Blue cheese slaw, take 100g of diced Stilton and 1 tbsp of chopped chives and add to the above recipe.
  • Curry slaw, replace half the amount of mayonnaise for Greek yoghurt, add 75g of mango chutney, 75g of sultanas and 1 tbsp of garam masala or curry powder.
  • BBQ, simply add the desired amount of BBQ sauce to the above recipe.
  • Cajun slaw, add 3-4 tbsp of Cajun spice to the above recipe.

As you can see the variations can be limitless, send in your own ideas and we will add them to the list!

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