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
- Peel the onion and slice it in half, then finely slice both halves and put in a large bowl.
- Peel the carrots and with a cheese grated grate both carrots on top of the onion.
- Take the 1/4 of cabbage and grate as you did with the carrots.
- 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.
- 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!