Recipe: Coleslaw

This basic coleslaw recipe can be mixed up in so many ways. See under the main recipe for some alternative flavour versions, but you can also mix the veg up to include grated apple or (crisp) pear, celery (finely slice the leafy celery tops and mix through the dressing), raw beetroot or celeriac. Try finely chopping capers or gherkins and mixing through the dressing, or adding sliced olives.

Dressed coleslaw really needs to be eaten on the day it’s made. To prepare it up to 24 hours in advance of eating, you can prep the veg and dressing and keep them separate, and then combine just before serving. Store the prepared veg in a tupperware in the fridge to keep it crisp.

Serves 6

Ingredients

1/4 red cabbage
1/4 green cabbage
2 carrots
2 spring onions
1 tablespoon white wine or apple cider vinegar, or lemon juice
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon natural yoghurt
Salt and cracked black pepper

Optional:
Toasted pumpkin, sunflower or sesame seeds
A small bunch fresh parsley, finely chopped

Method

In a food processor, grate the cabbage and carrot. If you're making it by hand, slice the cabbage as finely as possible and grate the carrot.

Finely slice the spring onion.

Mix together the mayo, yoghurt, salt & pepper, mustard and vinegar.

Just before serving, stir everything together. If you're using the seeds, toast them and sprinkle over.

Three more ‘slaws:

Scandinavian slaw:

Change the dressing for one made of 3 tablespoons olive oil, 1 tablespoon vinegar/lemon juice, fresh chopped dill and tarragon. Sprinkle over a teaspoon of caraway seeds, change up the veg to include cabbage, fennel, apple and celery.

Asian slaw:

Mix a dressing of three tablespoons olive oil, one of lime juice, a teaspoon of sesame oil and two each of dark soy sauce and fresh grated ginger. Add toasted sesame seeds, finely sliced radishes and celery to the veg mix.

Herby slaw:

Make up a mayonnaise dressing as above plus a tablespoon of chopped capers. Mix in a handful of herbs such as finely chopped parsley, marjoram, or basil, plus a few sprigs of thyme, tarragon and oregano.