Coleslaw

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

Serves 4 people


 

  • 0.5 red or white cabbage
  • 1 small red or white onion
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) sugar or honey
  • 1 carrot
  • 1 apple
  • 4 tablespoon(s) mayonnaise
  • 3 tablespoon(s) plain yoghurt
  • 3 tablespoon(s) wine or cider vinegar
  • 1 dash(es) pepper

 

  1. Shred or slice the cabbage as thinly as possible.
  2. Cut the onion in half and slice thinly.
  3. Put in a large bowl and sprinkle with the salt and sugar, mixing well.
  4. If you have time, leave for half an hour, as this allows the cabbage to soften slightly.
  5. Peel and grate the carrot and grate the apple.
  6. Combine with the cabbage and onion in the bowl.
  7. Mix the mayonnaise, yoghurt, vinegar, and pepper together and add to the cabbage mixture.
  8. Mix everything together thoroughly.
  9. Taste, and adjust seasoning if required.

Method

  1. Shred or slice the cabbage as thinly as possible.
  2. Cut the onion in half and slice thinly.
  3. Put in a large bowl and sprinkle with the salt and sugar, mixing well.
  4. If you have time, leave for half an hour, as this allows the cabbage to soften slightly.
  5. Peel and grate the carrot and grate the apple.
  6. Combine with the cabbage and onion in the bowl.
  7. Mix the mayonnaise, yoghurt, vinegar, and pepper together and add to the cabbage mixture.
  8. Mix everything together thoroughly.
  9. Taste, and adjust seasoning if required.

Ingredients

 

  • 0.5 red or white cabbage
  • 1 small red or white onion
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) sugar or honey
  • 1 carrot
  • 1 apple
  • 4 tablespoon(s) mayonnaise
  • 3 tablespoon(s) plain yoghurt
  • 3 tablespoon(s) wine or cider vinegar
  • 1 dash(es) pepper

 


Additional tips

  • Instead of cabbage, use celeriac. Peel thickly and cut into quarters, then grate it straight into the dressing, as it discolours quickly otherwise.
  • For a change add a grated, peeled beetroot (raw or cooked)
  • Other variations include the addition of a peeled thinly sliced orange, a handful of raisins, and a teaspoon of caraway seeds.
  • Store the coleslaw in the fridge in a covered container if you are not going to eat it right away.
  • For a healthier version, substitute wholegrain mustard for the suger / honey and try using reduced fat mayonnaise or yoghurt.
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