Colourful Coleslaw
So I love coleslaw now. Especially if it has some fruity sweetness – and onion – added in. I make this all the time. This recipe is very similar to my Rainbow Slaw but the selection of veg I use is different. Also, the dressing uses mayonnaise.
I’ve made this with a vegan mayonnaise to see if it works in the dressing. It does. It tastes great.
The different selection of veg used here versus what I use in the Rainbow Slaw shows how easily you can substitute whatever you have handy. I also made a version of this that is just cabbage, carrot, apple and onion. Just because they might be what I happen to have to hand. It’s very versatile. Use what you’ve got.
In fact, I’m pretty sure I used to have a version of this salad which was just red cabbage, carrot and grapes on twimii. I guess it got lost during one of the many changes I’ve made – but even that simple combination works great.
Try it. I hope you like it as much as I do.
Ingredients
- ~300g red cabbage, thinly sliced
- 2 - 3 large carrots, peeled & grated
- 2 - 3 celery sticks, sliced
- 1 large sweet crisp apple, cored & sliced or grated
- bell pepper, yellow or red, sliced
- ~15 grapes, halved
- ½ small onion, peeled & thinly sliced
- 2 tbsp mayonnaise, vegan mayonnaise works fine too
- 1 tsp Dijon mustard
- splash of red wine vinegar
- salt & freshly ground pepper
Instructions
- Put the mayonnaise, mustard, vinegar and a good pinch of salt & pepper into a bowl and mix around well till it is smoothly combined.
- Place the cabbage, pepper, celery, carrots, apple, grapes and onions into a large bowl. Gently mix them around so that everything is fairly evenly dispersed throughout. Pour in the dressing and mix around well. Sprinkle some salt and freshly ground pepper over the salad and mix through. Cover and leave in the fridge for an hour or until ready to serve.
- This salad stays good for up to three days in the fridge. It’s not as crunchy by the third day though.
