Recipes

Name: Coleslaw
Total time: 132 min
Yield: 5–6 servings
Ingredients: ½ head green cabbage, finely shredded; ½ head red cabbage, finely shredded (optional); 2 medium carrots, grated; ½ small red onion, thinly sliced (optional); 150 g mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 tsp sugar or honey; salt, to taste; black pepper, to taste; lemon juice, a squeeze (optional); chopped parsley (optional); celery seeds, a pinch (optional)

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Coleslaw

Crunchy shredded cabbage and carrot in a tangy mustard-mayo dressing, the side for pulled pork and wings.

Serves: 5–6
Prep: 10 mins
Cook: 30 mins

Ingredients

Vegetables

Green cabbage, finely shredded½ head
Red cabbage, finely shredded½ head
Optional
Carrots, grated2 medium
Red onion, thinly sliced½ small
Optional

Dressing

Mayonnaise150 g
Apple cider vinegar2 tbsp
Dijon mustard1 tbsp
Sugar or honey2 tsp
Saltto taste
Black pepperto taste
Lemon juicea squeeze
Optional
Chopped parsley
Optional
Celery seedsa pinch
Optional

Instructions

Dressing5 mins

1Make the dressing5 mins

In a small bowl, whisk together mayonnaise (150 g), apple cider vinegar (2 tbsp), Dijon mustard (1 tbsp), sugar or honey (2 tsp), salt (to taste) and black pepper (to taste) until smooth.
Stir in lemon juice (a squeeze), chopped parsley and celery seeds (a pinch), if using.

Vegetables & Dressing37 mins

1Combine5 mins

Put green cabbage (½ head), red cabbage (½ head), carrots (2 medium) and red onion (½ small) in a large bowl.
Pour the dressing over and toss thoroughly until everything is evenly coated.

2Chill30 mins – 2 hrs

Cover and refrigerate for at least 30 minutes; 1–2 hours is best.
This lets the flavours meld and the cabbage soften slightly.

3Serve2 mins

Taste and adjust with extra salt, pepper or vinegar if needed.

Tips & Notes

Lighter option: Swap half the mayo for Greek yogurt.
Classic flavour: A pinch of celery seeds gives that diner-style taste.
Storage: Keeps well in the fridge for up to 3 days.