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Coleslaw Recipe

A good white-cabbage-based salad. It's ideal as a side dish for barbecues, or just general summer eating.
Once made it keeps for a few days in the fridge, but if left standing in the warmth for any length of time, it should be discarded, as the raw eggs in the mayonnaise might become dangerous.
The sultanas and apples are optional, but add interest – if using apple, it should be mixed in just before serving, otherwise it will discolour.

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Key Features

  • Suitable for Vegetarians


For 6 people as a side dish:

about 1 lb/450gr piece of White Cabbage, with the core carefully removed

about 8 oz/225gr Old Carrots - headed, tailed and peeled

1 medium Onion, skinned - a red onion will add more colour interest, but add nothing to the resulting flavour

14 fl.oz/400ml [one batch] of our Mayonnaise (q.v.) - or use bought in, but it won't be so good

1 oz/30gr Sultanas or seedless Raisins (optional)

2 crisp Apples (Cox's or similar) washed, cored then roughly chopped or sliced. Their skins can be left on to add colour. All this done, just before serving.

Salt and Pepper - to taste.

Just before serving taste for salt and pepper, as cold ingredients lose flavour, and you might need a little more.


1. Shred the cabbage, either carefully by hand, or with a mandolin or food procssor.

2. Grate the carrot, and finely-chop the onion.

3. Combine all the ingredients you're using - but leaving the apples to the last few minutes.

4. Cover and refrigerate until required.

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