Coleslaw

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There are any number of recipies for coleslaw and the ingredients used include horseradish, bell peppers, apple and even mixed fruit such as grapes and pineapple.

Don’t be afraid to experiment. The recipe I give below is a basic one that is quick, easy to prepare and is flexible. You can increase the quantity simply by increasing the amount of cabbage used.

You need:

• half a cabbage
• 1 large onion
• 2 carrots, peeled and trimmed

The cabbage you need for this one of those firm green/white varieties. Trim out the heavy white stalk and then shred it, either by slicing thinly with a sharp knife or by using one of those clever mandoline shredders. If you have a mandoline you can also use it to finely slice the onion and grate two carrots, otherwise it’s a knife and a grater I’m afraid. Mind your fingers!

Okay. That’s really it for the basic ingredients. All you need to do now is create the mayo sauce that makes this mixture coleslaw.

Again there are many ways of doing this, so I’ve concentrated on one that has a low saturated fat content and still tastes good.

You need 80 mls each of yogurt and soy mayonnaise, the juice of half a lemon and some salt and black pepper. Mix all these together and then toss the resulting sauce through the vegetables. Chill.

Generally this is best when freshly made and allowed to marinade for an hour or so, but it will keep okay for 2-3 days in the fridge.

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