Coleslaw

Description

A classic coleslaw recipes with lots of possible variations to fit whatever you've got in the kitchen cupboard.
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Ingredients

At a glance
Seasonal
Spring
Summer
Autumn
Winter
Serves
3-4

½  red or white cabbage

1 small red or white onion

1 teaspoon salt

1 teaspoon sugar or honey

1 carrot

1 apple

4 tablespooons mayonnaise

3 tablespooons plain yoghurt

3 tablespooons wine or cider vinegar

Pepper 

Methods/steps

  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. 

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.

Recipe from:

Erika Adler, Cookery Development Manager, www.bhfood.org.uk