We eat a lot of coleslaw all year round and it’s especially great as a side dish.
Finely slice you cabbage – white or red, both work great!
Grate your carrots
You want about the same quantity of each
Finely slice some onion – I usually use approx 1/3 of the amount of cabbage/carrot, it depends how much you like onion!
Mix all together and add salad cream, mayonnaise (about the same quantity of each) and a little english mustard. The trick is to keep adding the sauces until the mixture makes a nice squelchy sound!
Now season with a good pinch of black pepper and salt, and a little ground cumin.
Recipe design: Sarah Gobind-Cook