There are so many different recipes for Coleslaw, but this is the one I always use. It comes from a shared lunch I attended a very long time ago and was so delicious I made sure I did not leave without finding out the ingredients. I was not given any quantities at the time and think this is a good idea as it is the type of salad where you can vary the amounts according to your personal taste. For example, I don’t add very much celery as one of my family finds too much can be overpowering. The same goes for onion, where the quantity used can depend on the strength of flavour. Red onion adds a touch of purple to the mixture and if you use spring onions make sure you add the green tops for their colour, perhaps reserving some to sprinkle over the top. I prefer to add the walnuts just before serving so they remain crunchy. An alternative is to serve them on the side for sprinkling over the top at the table, especially as they are not always popular. You could experiement with different nuts – almonds would be good, for example. Another alternative would be to sprinkle a mixture of toasted sesame and sunflower seeds over the top. Use a good quality mayonnaise, low fat if available, or even better use home made, but not salad cream. The apple will go brown so it is advisable to grate and add this last, just before adding the mayonnaise. A little lemon juice will stop the apple browning if necessary, but be careful not add too much as it could affect the taste. If there is any Coleslaw left, it keeps well in a sealed box in the fridge for a second day.
Here, as a rough guide, are the ingredients and quantities I used for the coleslaw pictured below.
4-6ozs White cabbage, shredded or chopped fairly finely
1 large carrot, coarsely grated
½ medium red onion or 2 spring onions (both usually mild)
– or ½ small white onion (often stronger), coarsely grated/finely chopped
1 stick of celery, chopped
1 eating apple, peeled & coarsely grated
2ozs walnuts, coarsely chopped
5-6 tbsp Mayonnaise, more if you wish
Salt & black pepper
1. Prepare all the ingredients, apart from the walnuts, placing them in a mixing bowl.
2. Stir in the mayonnaise and mix well.
3. Season as required.
4. Just before serving mix in the walnuts or put them in a separate dish for your guests to add themselves. If using spring onions, add some reserved chopped green tops to garnish.
5. Serve as an addition to a salad based main course, with hot or cold meats, quiche or pizza.