:: Red Cabbage and Carrot Coleslaw

June 25, 2009 at 6:00 am 6 comments

Now I don’t know about you but when it comes to coleslaw I am extremely picky and only homemade will do. There is absolutely nothing worse than the soggy, boring, mayonaise laden coleslaws available from supermarkets which have been sitting in the salad bar all day long. Don’t get me wrong, some places can get it right, but they are few and far between. It is extremely inexpensive and takes only a few minutes to make a really tasty coleslaw at home, plus you can add whatever you want to it! This is my plain coleslaw recipe but feel free to experiment with it, add your own ingredients and ideas!

Red Cabbage and Carrot Coleslaw

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.


Entry filed under: cabbage, carrot, mayonaisse, mustard, spring onions.

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6 Comments Add your own

  • 1. Haricot Vert  |  June 25, 2009 at 8:06 pm

    I have a similar recipe but I use fromage blanc instead of mayo or a natural yoghurt for a ligher coleslaw and add capers. Also good with fennel and radishes

  • 2. jean  |  June 26, 2009 at 2:45 pm

    I completely agree Donal, a big slick of mayo with some sad veg floating in it is really manky. I love American coleslaw, it's much lighter and crunchier than the stuff you get here. This one sounds really good, will definitely try it out!

  • 3. Treehouse Chef  |  June 30, 2009 at 3:34 am

    I have not had this in ages. I almost forgot about it. Thanks for posting the recipe!

  • 4. Ben  |  July 2, 2009 at 3:03 pm

    Would you have a good recipe for mayonnaise as everytime I make my own it is a bit too oily.
    I have tried with different types of oil but never too happy with the results.

  • 5. Donal  |  July 13, 2009 at 10:01 am

    Hey Haricot Vert!
    Great tips thanks a mill- will defo try the radishes- I have a load of them to use up from the garden!

    Hey Jean!
    I know diiiiisgusting! I've never tried American coleslaw must give it a go next time I'm over.

    Hey Treehouse Chef!
    No probs- its one of those recipes you make loads and then get bored of it, but I always end up making it a few weeks later!

    Hey Ben,
    I've been planning to stick one up, so will get working on that!

  • 6. Divina Pe  |  October 4, 2009 at 8:23 am

    There's nothing like homemade coleslaw. Your photos are stunning.


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