Coleslaw – Big, bold and crunchy

Serves 10 or so…

  • 1 small white cabbage (500-750g), quartered and then finely sliced
  • 1 small red cabbage (500g-750g), finely sliced, quartered and then finely sliced
  • 4 medium carrots, shredded/grated on the large side of the grater
  • 2 sweet Spanish onions, finely sliced
  • 1 red onion, finely sliced
  • 1 tbsp. salt
  • 1 tbsp. caster sugar

Salt the chopped cabbages and put them in a sieve for an hour, this helps draw the moisture from the cabbage so the end product is a little sloppy/sticky (as coleslaw should be) rather than too hard/crunchy – even half an hour will help.

Add the rest of the ingredients and 150ml of homemade mayonnaise (2 egg yolks, tbsp. of mustard powder, 3 tbsp.. white wine vinegar, the rest with sunflower/veg oil)

Add a good tablespoon of grain mustard.

Adapted from http://www.theguardian.com/lifeandstyle/wordofmouth/2012/oct/04/how-to-make-perfect-coleslaw


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