This is my basic coleslaw recipe, but everything can be mixed up from here. See under the main recipe for some alternative versions.

Serves 6

1/4 red cabbage
1/4 green cabbage
2 carrots
2 spring onions
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 tablespoon natural yoghurt
Black pepper
Optional: toasted pumpkin, sunflower or sesame seeds


  1. 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.
  2. Finely slice the spring onion.
  3. 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.
  4. Just before serving, stir everything together. If you’re using the seeds, toast them and sprinkle over.

Three more ‘slaws:

Scandinavian slaw:
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.

Asian slaw:
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.

Herby slaw:
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.