Do you like simple coleslaw? I detest the shop bought, greasy with mayonnaise, too much salt, identikit coleslaw. You know the one where all the pieces are smaller than a corn kernel and it has more in common with cottage cheese in terms of appearance & texture. Well this is healthy, crunchy & raw simple coleslaw. You use the best of fresh ingredients and skimp on the mayonnaise.
I got this recipe from my mother who has been making a variation on this recipe for years. Whenever there’s a family BBQ it’s a given that she will bring this coleslaw along and there is rarely any leftover to take home for sandwiches the next day!
The key to preparing this simple coleslaw is that you make individual components up to 3 days beforehand providing you keep them in sealed containers in the fridge. You can then add them at the last minute and mix. So if you’re planning a BBQ on Sunday, get this out of the way on Friday evening and then leave the ingredients to one side.
If you intend to make enough for a large party just stick to the ratio of 1:4 of carrot:cabbage and always mix just before serving as the carrot tends to bleed into the mixture. If you like to add herbs or a slight onion flavour then chop some chives and parsley into the mixture.
- 1 large carrot
- 1 quarter head of white cabbage
- 2 tablespoons of good quality mayonnaise (reduced fat if you’re watching calories)
- 2 tablespoons of natural yoghurt (low fat/fat free if you’re on a diet)
- 1 tablespoon of cider vinegar
- Cracked black pepper
- 1 large chopping knife
- 1 chopping board
- 1 cheese grater
- 1 vegetable peeler
- 1 large mixing bowl
- 1 tablespoon
- 2 large freezer bags (optional)
- Peel and grate the carrot. If preparing for mixing at a later stage place the grated carrot into a plastic, sealable freezer bag, seal and put into the bottom crisper drawer of your fridge.
- Using a good sharp knife remove the core from the cabbage, peel off the outer, softer leaves (probably about 3) and discard these into your compost bin.
- Finely cut the cabbage into thin lengths. Repeat the step above with the freezer bag if preparing for another day.
- To serve take the large bowl and measure all the dressing ingredients into the bottom of the bowl (mayonnaise, yoghurt, vinegar, black pepper) and stir until they create a thin dressing.
- Next add your cabbage and carrot and mix well until loosely coated with the dressing then serve.