This is the last of my trio of summer side salads. Coleslaw is a simple mix of carrot, onion, and cabbage in a creamy sauce, but they complement each other perfectly!
You will need:
- a sharp knife
- a chopping board
- a mixing bowl
- a spoon or two
and the ingredients:
- onion/spring onion
- salad cream (or vinegar)
Start by slicing your onion as thinly as you can. (You can find my cutting tutorial here.) If you find white onions too sharp, red onions are milder, and spring onions are milder still.
Thinly slice your cabbage (tutorial here), and grate your carrot (grating tips here). Put your sliced onion and cabbage, and grated carrot into a large mixing bowl.
(Save the carrot for last because, once cut, it can oxidise and turn brown. It’s still perfectly edible, but it doesn’t look as good. The sauce, which is the next step, will prevent air getting to the carrot and so prevent oxidisation. )
The sauce for coleslaw is very similar to that for potato salad (you can find my potato salad recipe here). Simply mix equal parts mayonnaise and salad cream. Alternatively, use mayonnaise and a little vinegar for a tangy sauce.
Mix everything together really thoroughly – using a fork will help break up the onion and cabbage. And it’s ready to serve!
Coleslaw is a really refreshing dish, and even though it’s a classic it’s fun to play with too! Try using different types of cabbage, or even brussels sprouts! Or you could add beetroot to complement the carrot, or some finely chopped nuts to make the sauce even creamier. And of course, you can add herbs and spices to make it even more flavoursome!