I love coleslaw – you will find I love most food! It is quite easy to make and I make it fairly regularly. I tend not to weigh and measure things so my weights and measure here will be approximate. I now use a sweetheart cabbage, the variety that is conical. This is because they are slightly sweeter than a normal white cabbage and make a beautiful coleslaw. You can of course use a red cabbage and in that case, I would probably change the red onion to a white onion just so that you still have a really colourful coleslaw.
Ingredients.
½ Sweetheart Cabbage
1 small red onion
1 medium sized carrot – grated
120mls Salad Cream
1 teaspoon vinegar
½ teaspoon sugar
½ teaspoon mustard
Method.
1. Thinly slice the cabbage and put in a good sized mixing bowl
2. Add in the finely chopped onion and grated carrot
3. In a separate bowl mix the salad cream, vinegar, sugar, and mustard.
4. Stir in the salad cream mix to the cabbage mix.
For best results it is good to prepare this slightly ahead of the time you need it. This way, it gives the salad cream time to soak into the cabbage mix. I find that you cannot really taste the mustard and I do tend to use English Mustard, though I have also used Dijon Mustard which is milder. It does however, give a slight kick to the all round flavour. Definitely much nicer than any supermarket brand of coleslaw that I have tried!!!
