Delicious home made coleslaw, free from additives and preservatives. You just can’t buy that taste!

Coleslaw Coleslaw Close Up


Serves 4

¼ medium white cabbage
¼ medium red cabbage
2 medium carrots
1 tsp salt
1 tsp caster sugar
1 tbsp white wine vinegar
5 tbsp good mayonnaise (preferably homemade)
1 tbsp creamed horseradish, or to taste
2 spring onions, finely chopped
Option: 1red Chilli, de-seeded and finely chopped.


Cut the core from the cabbage quarters and then shred them as finely as you want. Peel the carrots and then use the peeler to cut them into long thin slices. Shred these into strips, and put them, along with the cabbage, into a mixing bowl. Add the salt, sugar and vinegar, then stir and toss everything together. Transfer from the bowl to a colander and allow to drain in a sink for an hour. Now make your mayonnaise.

Press down on the mixture to expel any excess liquid, then transfer your coleslaw back to the mixing bowl. Mix in the horseradish and add the spring onion.* Spoon in the mayonnaise and mix together, then serve.

* If you want to add some heat to your Coleslaw, now is the time to mix in the chopped chilli.

Eat fresh or refrigerate for later.

Ideal with any BBQ meat dish.

To download or print a copy of this recipe click below:

pdf   Coleslaw Recipe