Recipe: Homemade coleslaw

This is a recipe for crunchy homemade coleslaw. I was never a coleslaw lover until I tried Scott’s Mum’s version! Here is my take on her recipe. It’s healthier than shop bought because it’s made from fresh ingredients, it has less mayo and no preservatives.

Homemade coleslaw recipe

You will need:

  • 300g of red cabbage (approx half an average sized red cabbage)
  • 200g of carrots / 2 large carrots
  • 1 large onion (red or white)
  • 3 tablespoons of mayonnaise
  • Juice of 1 lemon

The fresher your ingredients are, the better your coleslaw will taste.

Portions: 6-8.

Storage: We keep ours covered in the fridge for up to 2 days.

1. Thinly slice the cabbage

Cut your cabbage in half and then into fine strips with a sharp knife. You can do this in a food processor but I prefer to cut it by hand because the cabbage stays crunchy and doesn’t go mushy.

2. Grate the carrots

Grate your carrots with a cheese grater or a food processor. Watch your fingers or you’ll end up with unwanted extras in your slaw!

3. Thinly slice the onions

As you did with the cabbage, cut your red onion into thin strips.

4. Mix together, add mayo and lemon juice

Sliced cabbage, onion and grated carrot

Add as little or as much mayo as you like. I used about 3 tablespoons which was enough to coat the vegetables rather than smother them. I added the juice of 1 medium lemon but you can add more or less depending on your personal taste (we like ours lemony).

5. Mix and taste

Homemade coleslaw in a bowl

Mix all the ingredients together and have a taste. If you can taste too much cabbage, add extra onion and lemon.

6. Enjoy!

Homemade coleslaw with salad

Homemade coleslaw is really moreish so we end up eating it with everything: salads, sandwiches, vegetable crumbles, pasta… it goes with most things. It also makes carb free lunches like salad more filling.

7. Extras

I want to try adding apple slices and chopped walnuts to make a coleslaw waldorf hybrid.

Hate cabbage?

This recipe tastes nothing like over-boiled stringy cabbage or soggy shop bought coleslaw. If you’re a cabbage hater and still don’t like it after trying this, then nothing will change your mind and it’s okay to carry on hating cabbage.

1 Comment

  1. I do this but use white cabbage (depends on what I can get hold of – really, you would think I live in the back of beyond but I don’t) and I’d use 2 onions, a white and red one
    I also use more mayo (which is weird as I don’t like mayo but in slaw, it’s OK)

    plus keep the veggies in a air tight container and remove what you need for the meal only add the mayo/juice only to what you are using, it will last a last longer that way. I find the mayo goes off way before the veggies so, and you have some mayo free for anyone who does not like mayo (add salad cream or just a salad dressing if you want instead)

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