Coleslaw

17 September 2023

Great served with our recipes for Brilliant Burgers and Potato Salad.

Ingredients

½ white cabbage
1 large carrot
2 x 15ml spoons reduced fat mayonnaise
1 x 5ml spoon mustard
1 x 5ml spoon honey
2 x 15ml spoons raisins OR dates (optional)
Black pepper (optional)


Equipment

Sharp knife
Chopping board
Grater
Large salad bowl
Measuring spoons
Spoons or salad servers to mix


Instructions

  1. Wash the cabbage and carrot.
  2. Trim the ends of the carrot and grate, then finely shred the cabbage.
  3. Mix the mayonnaise, honey, mustard and pepper (if using) together in the salad bowl.
  4. Place the cabbage and carrot into the salad bowl.
  5. Add raisins or dates (if using). Mix well with the dressing and serve.

Skills used include:
Washing, measuring, chopping, grating, mixing/combining and serving.


Top Tips

  • A quick way to make sure the dressing coats the coleslaw is to place all the ingredients into a large plastic tub. Make sure the lid is on securely then shake it up.

Something to try next time

  • Customise your coleslaw. Choose from: 2 x 5ml spoons of finely chopped herbs of your choice, a finely chopped onion, a finely chopped apple (brush with lemon juice to stop it turning brown), 20g of halved grapes or 20g of grated cheese.
  • Swap half of the mayonnaise for low-fat natural yoghurt for a creamy taste.
  • Try layering up the customised coleslaw with salad in a box to make a tasty packed lunch.

Prepare now, eat later

• Coleslaw will keep covered in the fridge for up to 24 hours.