I’ve been making my version of this classic vegetable packed salad dish for as long as I can remember, and it’s loved by friends and family alike. This is one of those staple dishes that goes with just about anything; be it a BBQ, a sandwich, as a side dish with a quiche or as a topping for pulled lamb. In fact, I can’t think of much that it wouldn’t go with!
Lisa’s Tip – This salad has just the right balance of creaminess from the mayonnaise, sweetness and crunch from the vegetables and tanginess from the vinegar to make it a refreshing, taste-bud tingling dish that will keep you coming back for more. Chilling the slaw in the fridge before serving allows some time for all of those lovely flavours to mingle so don’t be tempted to skip this stage – and do make sure to give it a good toss before serving. Once you have this “base recipe” you can spruce it up with all manner of different flavours and textures; try adding some sliced apple, seeds or chopped nuts and why not try using a mix of both white and red coleslaw? If you want a bit more of a kick, then add a few spoon-fuls of Dijon mustard alongside the mayonnaise. The chives used in the garnish can easily be switched for parsley or coriander if you would prefer. The prepared salad can be kept for up to 3 days.