Coleslaw

A friend to barbecue food, aaaany kind of chicken, or even as part of a salad; here’s how to make a quick and refreshing coleslaw!

Delicious any time of year.

There are so many ways to vary a coleslaw, but if you’re finding yourself a little bit overwhelmed and unsure where to start, this is a safe and lovely coleslaw that always works for me - as a side to tons of tasty food, any time of year.

Coleslaw

For 2 people

Time: 5 minutes

• 1/2 tbsp dijon mustard

• 1/2 tbsp apple cider vinegar or lemon juice

• 2 tbsp mayonnaise

• A pinch of salt and pepper

• 1 tbsp honey

• 100g grated carrot

• 100 g grated cabbage

• 100g grated red cabbage

• Optional: sultanas/raisins/dried cranberries

• Optional: Chopped walnuts/pecans

Instructions

Mix together the mustard, vinegar/lemon juice, mayonnaise, honey and salt and pepper. Add in the grated vegetables and mix everything well. If it’s not quite wet enough you can add a bit more of the sauce ingredients, taste and see what you feel needs adding.

I love adding dried cranberries and some chopped walnuts or pecans. This is a lovely optional addition that might make it a bit more autumnal, perhaps! Try and see what you like best.

Enjoy your fresh coleslaw with some nuttermilk chicken, as a side to a lovely barbecue in the summer, alongside some turkey meatballs or as part of a crunchy, improvised salad for lunch.

Did you make the coleslaw? What did you have it with? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!