Coleslaw

A classic coleslaw recipe with lots of possible variations to fit whatever you’ve got in the kitchen cupboard.

Difficulty:👍👍👍

Cost: £££

Serves 4 people


½ red or white cabbage
1 small red or white onion
1 teaspoon salt
1 tbsp cider or white wine vinegar
1 carrot
1 apple
4 tbsp mayonnaise
Pepper, and more salt, if required

  1. Shred or slice the cabbage as thinly as possible. Cut the onion in half and slice thinly. Put in a large bowl and sprinkle with the salt and vinegar, tossing well to coat. If you have time, leave for half an hour, as this allows the cabbage to soften slightly and for the vinegar to take the bitterness from the onion
  2. Peel and grate the carrot and grate the apple then combine with the cabbage and onion in the bowl.
  3. Mix everything together thoroughly and season well
  4. Store the coleslaw in the fridge in a covered container if you are not going to eat it right away as the vegetables may discolour otherwise.

Method

  1. Shred or slice the cabbage as thinly as possible. Cut the onion in half and slice thinly. Put in a large bowl and sprinkle with the salt and vinegar, tossing well to coat. If you have time, leave for half an hour, as this allows the cabbage to soften slightly and for the vinegar to take the bitterness from the onion
  2. Peel and grate the carrot and grate the apple then combine with the cabbage and onion in the bowl.
  3. Mix everything together thoroughly and season well
  4. Store the coleslaw in the fridge in a covered container if you are not going to eat it right away as the vegetables may discolour otherwise.

Ingredients

½ red or white cabbage
1 small red or white onion
1 teaspoon salt
1 tbsp cider or white wine vinegar
1 carrot
1 apple
4 tbsp mayonnaise
Pepper, and more salt, if required


A food processor is really useful for slicing, grating and shredding all the vegetables – although it can be done by hand.

Other seasonal vegetables can be used – depending on price & availability e.g. parsnip, beetroot, spinach or other leaves. Instead of cabbage, use celeriac. Peel thickly and cut into quarters, then grate it straight into the dressing, as it discolours quickly otherwise.

Other variations include the addition of a peeled thinly sliced orange, a handful of raisins, and a teaspoon of toasted caraway, pumpkin or sunflower seeds.

For a healthier version, substitute wholegrain mustard for the sugar/honey and try using reduced fat mayonnaise or yoghurt.

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