There’s something wonderfully satisfying about making coleslaw from scratch. Crisp vegetables, a creamy tangy dressing, and the knowledge that you’ve made it exactly to your taste. This is my go-to version - simple, fresh, and with just the right kick from a spoonful of grain mustard.
Serves: 4 as a side
Prep time: 15 minutes
Ingredients
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½ small white or green cabbage, finely shredded
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2 medium carrots, peeled and grated
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2–3 heaped tbsp mayonnaise (or 1½ tbsp mayo + 1½ tbsp Greek yogurt if you’re feeling virtuous)
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1 tsp wholegrain mustard
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A squeeze of fresh lemon juice
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Sea salt and freshly ground black pepper, to taste
Method
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Prep the veg: In a large mixing bowl, combine the shredded cabbage and grated carrot.
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Make the dressing: In a small bowl, whisk together the mayonnaise, grain mustard, lemon juice, and a pinch of salt and pepper. For a lighter version, swap half the mayo for Greek yogurt.
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Combine: Pour the dressing over the vegetables and toss well until everything is evenly coated.
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Taste & adjust: Add a touch more lemon juice for brightness or a little extra mustard for a bolder kick.
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Serve: Best eaten fresh, but it will keep happily in the fridge for up to 24 hours.
Tip: If you have time, let the coleslaw sit for 30 minutes before serving—this softens the cabbage slightly and lets the flavours mingle beautifully.
Talk soon,
B x