Simple Creamy Classic Coleslaw Recipe

You can’t beat homemade coleslaw made with fresh vegetables engorged in a delightfully creamy sauce. A great addition to summer salads, barbeques and pasta dishes like lasagne.

VARIATIONS OF COLESLAW

Depending on taste you can make this coleslaw recipe with a hint of spice. Just had half a red chillie to the recipe finely chopped.

To add more colour you can add red cabbage and beetroot to the mix. My husband makes it this way and is very tasty! Click here for >> beetroot coleslaw or try my Nando’s copycat Rainbow Slaw.

INGREDIENTS FOR COLESLAW

I use half a large white firm cabbage finely chopped. I could use the whole cabbage but half is sufficient and lasts for about 3 meals x 3 people so it does make quite a lot.

1 large carrot, grated.

2 Celery Sticks finely chopped

1 large red or white onion finely chopped

250ml of Mayonnaise

4 tbsp Salad Cream

Pinch of Cayenne Pepper

Juice of 1/2 Lemon

Salt and Pepper to season.

HOW TO CUT THE VEGETABLES

I like to finely chop my vegetables for coleslaw with a chef’s knife as I like them slightly thicker than those that would be done in a food processor. For the carrot, I grate this using a grater.

You could use a mandoline to evenly cut your cabbage or you could use a food processor. My favourite one is this handy contraption. Check for yourself HERE. It’s not too big, doesn’t clutter your kitchen and is the best thing I’ve bought.

WHAT DISHES GO WITH COLESLAW?

Coleslaw can go with most dishes. I like to add it with quiche. Here are some other ideas you might like to try:

Lasagne

Barbeque

Pasta dishes

Buffets

Ploughmans Salad

Pork Pies

Roast chicken

Pizza

How to make classic homemade coleslaw

• Finely chop the white cabbage, celery and red onion. Grate the carrot and place all the vegetables in a bowl.
• Mix the vegetables then add the mayonnaise, salad cream, lemon juice and seasonings.
• Mix thoroughly until all vegetables are covered and serve