Classic coleslaw

Quicker than potato salad, this coleslaw recipe

offers an easy alternative to potato salad.

Classic coleslaw

I love a crunchy, tangy bite of this coleslaw alongside brats, burgers or my grandmother’s Scotch eggs (find the recipe here). There is room for experimentation here, as well: increase or decrease the amount of sauce to suit your taste. In my last batch, I happened to have radishes in the fridge as well, and so grated a few into the mix. The recipe is not set in stone!

Storing & saving

Coleslaw can be kept in the refrigerator for 2-3 days, although you’ll need to stir in before serving.

Yields

10-12 servings (enough for a picnic or party. Need just enough for dinner at home? Try a half recipe)

Baking note

For me, less is more: sometimes, based on the amount of cabbage and carrots that ends up in the bow, I don’t add all of the sauce. Choose the consistency that tastes best to you.

Ingredients

1 medium red cabbage (about 2 lb), outer leaves removed

3 medium carrots, peeled and grated

1 c mayonnaise

2 Tbsp apple cider vinegar

2 Tbsp Dijon mustard or coarse ground mustard

1 tsp celery seeds (optional)

¼ tsp salt

¼ tsp pepper

• Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).

• Add the shredded carrot to the cabbage and toss to mix.

• In a separate bowl, whisk the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper to blend. Taste and season to taste.

• Pour two-thirds of the dressing over the cabbage and carrot then mix well.
  If the coleslaw seems dry, add a little more of the dressing. 

• Suzanne says: Best to make ahead of time and let this sit in the fridge for a few hours to bring out the flavors.

Make it a meal

Looking for a main dish to pair with this classic coleslaw? Have a look at my Scotch egg recipe here.