Packed full of crunchy vegetables and a doddle to make, Triddy’s Favourite Coleslaw is on repeat in our house. Enjoy!
Since I discovered just how easy (and quick, if you own a food processor) it is to make coleslaw I very rarely buy the ready-made tubs anymore. This recipe is a barbeque staple and my youngest (aged 4) can’t get enough of it.
I’ve tried adding raisins (soaked in boiling water to plump them up a bit) but the consensus in my family at least seems to be ‘less is more’. The proportions are a guide – feel free to have a higher carrot to cabbage ratio if that makes it more appealing to the kids. The red onion adds a nice bit of colour, but if you don’t have any to hand, a white onion will do. I like to use a bit of garlic in the dressing, but it is of course entirely optional.
- Half a red onion, quartered lengthways then finely shredded
- Half a white cabbage, finely shredded
- 3 good-sized carrots, coarsely grated
- 3 heaped Tbsp mayonnaise
- 2 Tbsp white wine vinegar
- 1 clove of garlic, crushed
- Shred the onion. Cut the halved cabbage in half again and cut out the hard core from each piece before shredding. Place in a large bowl and add the grated carrot.
- Make the dressing by combining the mayonnaise with the white wine vinegar and crushed garlic. Season with salt and pepper.
- Pour the dressing over the vegetables and mix thoroughly. It may seem that there’s hardly enough dressing for the salad, but the moisture in the veg will make it go further than you think. Persevere with the mixing.
This will take 10 minutes if you use a food processor. Plan for it to take 15 - 20 minutes if you chop the vegetables by hand.