Coleslaw recipe

A crisp and crunchy coleslaw is the perfect side order. Serve with jacket spuds, grilled meat, or a slice of quiche.

This traditional coleslaw recipe also makes a super salad buffet food to serve as part of a cold buffet or BBQ - and it's so delicious! This slaw recipe is quick and easy to make and can be prepared a few hours ahead. Don’t make it too far in advance or the vegetables will lose their crunch. For a lighter dressing and to make this recipe lower-fat, replace the mayonnaise with low-fat mayo, natural yogurt or low-fat fromage fraîs. 

Ingredients

• 4tbsp mayonnaise
• 2tbsp lemon juice
• 1tsp Dijon mustard
• Salt and freshly ground black pepper
• ½ white cabbage, trimmed and shredded
• 1 small onion, peeled and finely chopped
• 4 large carrots, peeled and coarsely grated

Method

1. Place the mayonnaise, lemon juice and mustard in a large serving bowl. Season with salt and freshly ground black pepper and mix well to create the dressing for all your lovely coleslaw vegetables.
2. Once you've peeled and sliced all your vegetables add the cabbage, onion and carrots and stir well to coat in the dressing. Cover and chill for 2-3 hrs before serving.

Watch how to make coleslaw

Top tips for making coleslaw

Add some sliced celery and red-skinned apple, chopped dried apricots, and a handful of raisins or sultanas, and replace the mustard with curry paste to make a curried fruity coleslaw.

If you want to give this classic coleslaw recipe a fiery twist, add a red chili chopped and deseeded. Add a little bit more flavor without adding any more calories by mixing in a bit of mustard powder or smoked paprika. To make the recipe vegan simply use a vegan mayonnaise substitute.

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