We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
x

recipes

Red Cabbage and Carrot Coleslaw

recipes

Red Cabbage and Carrot Coleslaw

Thursday, June 25, 2009

I have a handy dandy Magimix food processor and it makes this recipe so simple and takes only minutes to prepare. If you don’t have one, it’s no big deal but it makes this easy recipe a little more time consuming. This crunchy coleslaw is the perfect accompaniment to any meat or poultry dish.

Serves 4-6 people
3 carrots, grated
1/2 head of red cabbage, finely chopped or coarsely grated
3 spring onions, finely chopped
3 tablespoon of mayonaisse
1 tablespoon of wholegrain mustard
A good pinch of ground black pepper

Add all the vegetables to a large mixing bowl. Add the wholegrain mustard, ground black pepper and mayonaisse and using a large spoon combine all the ingredients until the carrot and cabbage is evenly coated.

Transfer to a large serving dish, cover with cling film and place in the fridge until you are ready to serve. The coleslaw should last 2-3 days kept in the fridge.

You might be interested in...

British Summertime Stack
recipes

British Summertime Stack

British Summertime Stack
Roast Harissa Butter Chicken & Cracked Wheat
recipes

Roast Harissa Butter Chicken & Cracked Wheat

Roast Harissa Butter Chicken & Cracked Wheat
Roasted Cauliflower and Coconut Soup
recipes

Roasted Cauliflower and Coconut Soup

Roasted Cauliflower and Coconut Soup
Fuzi Pasta with a Creamy Mushroom Sauce
recipes

Fuzi Pasta with a Creamy Mushroom Sauce

Fuzi Pasta with a Creamy Mushroom Sauce
Croatian Fish Stew