One of my dad’s most requested recipes is his delicious coleslaw. He taught me how to make it and I’ve added a few extras into the mix. It’s a great side dish all year round and is incredibly versatile. It goes well with hot, buttered Jacket potatoes and is perfect for a summer barbecue. Personally I like mine on the side of a yummy lasagne, it may not be traditional but it’s super tasty! Homemade is so much better than anything you’ll find in the shops and it’s so easy and quick to make so give it a try!
Half a red cabbage, sliced thinly
2 carrots, grated
Half a red onion, sliced into small pieces (optional but I like it!)
1 tsp of sugar or xylitol
Salt and pepper to taste
3-4 large tablespoons of mayonnaise
Place the sliced cabbage into a bowl and sprinkle with a few pinches of salt. This will draw out the water and make the cabbage slightly softer. Leave the cabbage to stand for a minute or two, then throw in the onion and the carrot and give it a good mix. Add the rest of the ingredients and stir well. Leave the mix to stand for maybe half an hour for the flavours to combine and the vegetables to soften. Then it’s ready to go!
You could also add some grated apple or my grandma swears by adding fresh cucumber.
I like to serve this alongside a big salad, homemade baked beans and some tasty barbecued meat.