This is my basic coleslaw recipe, but everything can be mixed up from here. See under the main recipe for some alternative versions.
1/4 red cabbage
1/4 green cabbage
2 spring onions
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon natural yoghurt
Optional: toasted pumpkin, sunflower or sesame seeds
- In a food processor, grate the cabbage and carrot. If you’re making it by hand, slice the cabbage as finely as possible and grate the carrot.
- Finely slice the spring onion.
- Mix together the mayo, yoghurt, pepper, mustard and vinegar. You can make it a few hours ahead up to this point and keep the dressing separate. Store the prepared veg in a tupperware in the fridge to keep it crisp.
- Just before serving, stir everything together. If you’re using the seeds, toast them and sprinkle over.
Three more ‘slaws:
Change the dressing for one made of 3 tablespoons olive oil, 1 tablespoon white wine vinegar, fresh chopped dill and tarragon. Sprinkle over a teaspoon of caraway seeds, change up the veg to include cabbage, fennel, apple and celery.
Mix a dressing of three tablespoons olive oil, one of lime juice, a teaspoon of sesame oil and two each of dark soy sauce and fresh grated ginger. Add toasted sesame seeds, finely sliced radishes and celery to the veg mix.
Make up a mayonnaise dressing as above plus a tablespoon of chopped capers. Mix in a handful of herbs such as finely chopped parsley, marjoram, or basil, plus a few sprigs of thyme, tarragon and oregano.