Now I don't know about you but when it comes to coleslaw I am extremely picky and only homemade will do. There is absolutely nothing worse than the soggy, boring, mayonaise laden coleslaws available from supermarkets which have been sitting in the salad bar all day long. Don't get me wrong, some places can get it right, but they are few and far between. It is extremely inexpensive and takes only a few minutes to make a really tasty coleslaw at home, plus you can add whatever you want to it! This is my plain coleslaw recipe but feel free to experiment with it, add your own ingredients and ideas!
Red Cabbage and Carrot Coleslaw
I have a handy dandy Magimix food processor and it makes this recipe so simple and takes only minutes to prepare. If you don't have one, it's no big deal but it makes this easy recipe a little more time consuming. This crunchy coleslaw is the perfect accompaniment to any meat or poultry dish.
Serves 4-6 people
3 carrots, grated
1/2 head of red cabbage, finely chopped or coarsely grated
3 spring onions, finely chopped
3 tablespoon of mayonaisse
1 tablespoon of wholegrain mustard
A good pinch of ground black pepper
Add all the vegetables to a large mixing bowl. Add the wholegrain mustard, ground black pepper and mayonaisse and using a large spoon combine all the ingredients until the carrot and cabbage is evenly coated. Transfer to a large serving dish, cover with cling film and place in the fridge until you are ready to serve. The coleslaw should last 2-3 days kept in the fridge.