Coleslaw is simple, Sliced white cabbage and carrot with mayonnaise, but I’ve done this one a little differently. Here in France coleslaw is a new idea, no idea why, but when I first came to France people were surprised by it but enjoyed it, maybe it’s because of my influence (joke) its now on sale in the shops, but it’s so simple to make and home-made definitely packs more punch than the rather insipid version sold in the shops.
For my Coleslaw
I’m not putting any weights as it really depends on how much you want to make. But for every half cabbage use about 2 lge carrots, 1 onion, juice of half of lemon and about 450ml of Mayo (a jar full)
Nice fresh ingredients
All from my garden
Cut the cabbages into quarters and remove the hard centre
Grate the carrots
Slice a quarter of both the red and white cabbage or better still put through the processor. If you would like a good quality but inexpensive processor go HERE
Change to a chopping blade in the processor and fine chop the onion. Put all the chopped ingredients into a bowl and mix together.
Add the lemon Juice and the mayonnaise.
Elevates a simple toasted sandwich to another level.