Serves 4
Preparation time 15 minutes,
plus standing
1/2 white cabbage
1/2 red cabbage
2 carrots
1 red onion
2 tablespoons roughly
chopped parsley
Dressing
300 ml (% pint) Mayonnaise
(see page 12)
1 tablespoon white wine
vinegar
teaspoon caster sugar
salt and pepper
Finely shred both cabbages and the carrots and finely
slice the onion. Mix the cabbages and carrots in a large
salad bowl with the onion and parsley.
Make the dressing by whisking the mayonnaise,
vinegar and sugar and season to taste with salt
and pepper. Toss the dressing through the cabbage
mixture, then leave to stand for at least 30 minutes
before serving.
For apple & radish slaw, add 1 finely sliced red
apple and 5 finely sliced radishes to the coleslaw
ingredients. Instead of the mayonnaise dressing, whisk
together 1 teaspoon Dijon mustard, 2 tablespoons
white wine vinegar and 3 tablespoons olive oil. Add
the dressing to the salad, cover and leave in the
refrigerator for at least 30 minutes before serving.
