Saturday, 12 May 2012

Making Coleslaw - my way

I can't abide bought coleslaw. It always seems so sloppy and soft – not pleasurable to eat at all. Plus, you have no idea how old it is.

We eat this at least once a week and have it with fish fingers/fish cakes, cold meat, sausages etc. We usually only make enough for one serving but if a little is left over, will always use it up the next day – in sandwiches if necessary. Anyway, here is how I make it.

Take an appropriate sized bowl and for 2 of us, I put in one heaped tablespoon of mayonnaise then add 1 heaped teaspoon of flavouring. This can be, as in this photograph, wholegrain mustard. I also use apple/tartar or horseradish sauce, sweet chilli sauce, chutney or fruit based jelly. You can use fresh chopped herbs – anything really that you think will taste nice. Also, if you want a bit more zing to it you can add a little lemon juice or fruit based vinegar.

Anyway, mix whatever you have chosen together well.

Now grate or finely slice white and/or red cabbage, radish, carrot, cucumber, celery. 

Chop up some fruit such as apple, pear, grapes, orange etc. Then add tomatoes, peppers and anything else you have around or fancy eating – there are no rules, except onion which can overpower it. If you want to use onion, add just before serving.

Then about 1/2 an hour before it is needed, sprinkle generously with salt (normal or garlic or celery) and pepper. Mix it all together well, ensuring all the fruit and vegetables are covered.

As you can see, ours is a dryish mix, add more mayonnaise if you want it more sloppy. Serve with your chosen food – this time we had it with German Bratwurst and more grainy mustard. Delicious.

Should you have any left over, transfer it into a smaller container, cover and store in the fridge. Use within 24/48 hours maximum, otherwise it will be soft and horrible.


  1. I like the look of that. I have never yet tried making coleslaw before so this looks a really nice recipe!

  2. Give it a go Dan, it is so easy and adjustable.

  3. Even better with home grown ingredients, I am sure!

  4. True, but I don't grow my cabbage or cucumber!

  5. Yummy that looks scrumptious! I only every make the usual cabbage and carrot coleslaw but always do it with mayo and horseradish.. it's gorgeous..

    You have now inspired me to add some new and different ingredients.. thank you. x

  6. I do love coleslaw but never made it. Must have a go as yours looks delish. Do you use a shredder/slicer for your carrots? I've never found a good way to get carrots really finely sliced. Patricia

  7. Dragonfly... I sometimes use a spoon of curry paste as well.
    Pat... I finely shred the cabbage by hand, hardly takes any time. I grate the carrots using a normal grater as a machine makes them too thick.

  8. That looks scrumptious!
    Carol xx


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