Winter Coleslaw
I love coleslaw, in my head it is a healthy food lubricant because it has vegetables in. I don’t pay attention to things like fat in yoghurt and mayo, certainly not in these small quantities.
Making your own coleslaw is very satisfying, easy and people are always a bit impressed. It will keep in the fridge happily for 3-4 days and is great on sandwiches, jacket potatoes, with any roasted meat or even, as I did today, just eaten with a pitta bread as a snack. I will be making a big bowl of this for our bonfire party this year; I suggest you do the same.
This coleslaw is tangy and crunchy, the quality mayonnaise has a slight vinegar tang that cuts through the richness and the mustard and herbs give it a slight warmth and wintery feel. You can also add grated cheese and celeriac to this and it will only taste better.
6-8 portions
Prep time: 5 mins
Cook time: 0 mins
Half a white cabbage
1x large carrot
1x small white onion
Handful of finely chopped parsley, chives and/or coriander
X1 teaspoon of grain mustard
X3 teaspoons of Delouis Fils Mayonnaise
X2-3 tablespoons of Greek style yoghurt
Salt and pepper
Optional: Handful of grated Cheddar cheese or Red Leicester
Optional: 1-2 handfuls of very thin celeriac matchsticks
If possible make this an hour before you want to eat it so it can sit in the fridge and the onion can soften a little in the yoghurt/mayo.
Finely slice the white cabbage, removing the hard centre once you get near the end. Sprinkle the white cabbage in a large bowl. Finely slice the white onion in to half-moons and sprinkle in to the same bowl. Top and tail the carrot and with a peeler, take off the outer skin. With the peeler, peel carrot ribbons straight in to the bowl, make the ribbons as long as possible. When you can’t get any more from the carrot and you are left with a stump of carrot, stop, and eat the carrot stump. *if you want to add celeriac, add it now, air on the side of caution with it as it has a strong flavour*
In to the bowl add the handful of finely chopped parsley and chives/and or coriander. The little green flecks of herbs make the slaw look and taste really fresh. Give it all a stir round.
Plop in the teaspoon of grain mustard, the x3 teaspoons of mayo and the 2 table spoons of yoghurt. Give it all a big stir round, make sure everything is coated and check how wet it is, if it needs more sauce add another splodge of yoghurt. Add a generous sprinkle of salt and a few twists of pepper. *If you want to be really decadent add a handful of grated cheese now*
Clingfilm the bowl and pop in the fridge and you are good to go.