Sure, it’s winter and coleslaw is a summer bbq kind of thing, but how many of you buy takeaway burgers, or sit down to tuck into a jacket potato during these cold, dark months.
That’s where this delicious slaw comes in:
There are two really good reasons to make your own coleslaw:
It takes no more than 5 minutes to make.
You can keep it in a tub for 2-3 days and use it as and when.
Here’s how I made it (add blue cheese for extra deliciousness):
#1 – Lots of mayo
Add 4-5 tablespoons of mayo into a large mixing bowl. Top this up with a good squeeze from half a lemon, a teaspoon of dijon mustard (on another note, mustard is a useful thing to have in your fridge), finishing by seasoning with salt and pepper. Stir everything together really well.
#2 – Cut the veg
Cut your cabbage in half and shred it into thin strips,cutting these in half the other way and add to the mixing bowl. Grate a peeled carrot into the bowl as well, and finally, follow this with a chopped whole onion. Combine the veg with the mayonnaise until everything is thoroughly mixed together.
#3 – Chill time
Give the coleslaw about an hour to chill. Then, serve-up/lather/indulge yourself. You’ll never have to buy it again.
Easy, tasty and healthy – this slaw ticks all of the boxes. It’s also perfect for those of you swamped in cabbage that you haven’t got a clue what you’re going to do with.