• Lorraine

Coleslaw

Updated: Oct 4

A deliciously crunchy fresh alternative to the shop bought coleslaw!


Makes approximately 6 servings

Preparation time is approximately up to 20 minutes




Ingredients


½ head white cabbage (or a mix of red and white cabbage), shredded

1 large carrot, grated

2 spring onions (or 1/2 white onion), finely chopped

6 tablespoons mayonnaise

1 tablespoon of cider vinegar or white wine vinegar

Salt & pepper

2 sticks celery (optional)

1-2 tablespoons golden syrup (optional)

Salt & pepper


How to make Coleslaw

  1. Add the cabbage, carrots and onions to a large bowl. Add the celery (if using) and mix together.

  2. In a separate bowl combine the mayonnaise, vinegar, syrup (if using) and the salt and pepper.

  3. Combine the vegetables with the dressing and mix well.

HINTS & TIPS


Can be stored in airtight container for a few days in the fridge.

To 'Lighten up' this dish replace half of the mayonnaise with greek style plain yogurt or any other thick plain yogurt


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.



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