In Dinner, Gluten Free, Grain Free, Lunch, Nut Free, Recipes, Salads, Sides, Uncategorized, Vegan, Vegetarian

My Favourite Coleslaw

My Favourite Coleslaw
Print Recipe
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!
Servings Prep Time
8serves 20mins
Passive Time
60mins
Servings Prep Time
8serves 20mins
Passive Time
60mins
Ingredients
Instructions
  1. Place the sliced cabbage, grated carrots, and radishes into a large mixing bowl, along with the celery seed (or minced tops if using instead) and mix well.
  2. Add the sugar (or syrup/sweetener) and vinegar, and season generously with sea salt and white pepper, stir thoroughly to combine, then stir in the mayonnaise until everything is well coated. Check for seasonings.
  3. Cover the bowl and place the salad into the refrigerator for at least 1 hour to allow the flavours to develop.
  4. Toss the salad well before serving and garnish with some finely chopped chives.
  5. Enjoy!
  6. When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Recipe Notes

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.

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I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email lisa@myrelationshipwithfood.com
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