Coleslaw
Finely shredded cabbage and carrot in a creamy, tangy mayonnaise dressing with cider vinegar and celery seed, chilled before serving.
Method
- 1
Quarter the cabbage, cut out the hard core and slice the leaves as thinly as you can.
- 2
Toss the cabbage with the salt in a colander set over a bowl.
- 3
Leave the cabbage to wilt and drain.
- 4
Meanwhile, peel the carrots and grate them on the coarse side of a box grater.
- 5
Whisk the mayonnaise, vinegar, sugar, mustard, celery seed and a good grinding of pepper in a large bowl until smooth.
- 6
Squeeze the cabbage firmly by the handful to press out as much liquid as you can.
- 7
Add the cabbage and carrot to the dressing and toss until evenly coated.
- 8
Taste and adjust with a little more vinegar, sugar or pepper.
- 9
Cover and chill so the flavors settle and the cabbage softens slightly.
Notes
- Salting the cabbage first draws out water, so the coleslaw stays creamy instead of turning watery in the bowl.
- Swap a quarter of the green cabbage for red cabbage for more color.
- It keeps for 2 days in the fridge. Stir before serving.
Equipment
Sharp knife or mandoline, Colander, Box grater, Large bowl