Creamy Healthy Coleslaw

We had the remnants of a shop-bought coleslaw in our fridge the other day, somebody brought it over as part of their contribution to a family barbecue. I was quite pleased, since I was a boy one of my favourite things is a cheese and Marmite sandwich with lashings of coleslaw, and this was a premium offering from one of the major UK supermarkets. This, I thought, is going to be good.

It wasn’t. I have been spoiled by home-made food. The shop-bought coleslaw was a little too vivid in colour, a little too thick, a little too finely cut, and much too creamy. In previous years I would have loved it, because as far as I knew this is what coleslaw tastes like, but not now.

Immediately I had to go and buy a small cabbage and make my own coleslaw again; last summer there was always a large tub of homemade in the fridge, but I fell out of the habit – I won’t make that mistake again. This coleslaw is simple, cheap and absolutely gorgeous. It does use mayonnaise out of a jar, but that’s okay, it keeps it quick and easy.



1 small white cabbage, core removed, shredded

3 large carrots, peeled and grated

4 spring onions, finely sliced

a handful of sultanas

75g mayonnaise

2 tbsp wholegrain mustard

a dash of lemon juice

salt and pepper


Peel away the outer leaves of the cabbage, quarter it and cut out the core, then thinly slice through the quarters. Prepare the carrots and spring onions and put them all into a large bowl with the sultanas.

Combine the mayonnaise and mustard in a separate bowl, season, then adjust to taste with lemon juice. Add to the shredded vegetables and stir very thoroughly.

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