This is a recipe for crunchy homemade coleslaw. I was never a coleslaw lover until I tried Scott’s Mum’s version! Here is my take on her recipe. It’s healthier than shop bought because it’s made from fresh ingredients, it has less mayo and no preservatives.
Homemade coleslaw recipe
You will need:
- 300g of red cabbage (approx half an average sized red cabbage)
- 200g of carrots / 2 large carrots
- 1 large onion (red or white)
- 3 tablespoons of mayonnaise
- Juice of 1 lemon
The fresher your ingredients are, the better your coleslaw will taste.
Storage: We keep ours covered in the fridge for up to 2 days.
1. Thinly slice the cabbage
Cut your cabbage in half and then into fine strips with a sharp knife. You can do this in a food processor but I prefer to cut it by hand because the cabbage stays crunchy and doesn’t go mushy.
2. Grate the carrots
Grate your carrots with a cheese grater or a food processor. Watch your fingers or you’ll end up with unwanted extras in your slaw!
3. Thinly slice the onions
As you did with the cabbage, cut your red onion into thin strips.
4. Mix together, add mayo and lemon juice
Add as little or as much mayo as you like. I used about 3 tablespoons which was enough to coat the vegetables rather than smother them. I added the juice of 1 medium lemon but you can add more or less depending on your personal taste (we like ours lemony).
5. Mix and taste
Mix all the ingredients together and have a taste. If you can taste too much cabbage, add extra onion and lemon.
Homemade coleslaw is really moreish so we end up eating it with everything: salads, sandwiches, vegetable crumbles, pasta… it goes with most things. It also makes carb free lunches like salad more filling.
I want to try adding apple slices and chopped walnuts to make a coleslaw waldorf hybrid.
This recipe tastes nothing like over-boiled stringy cabbage or soggy shop bought coleslaw. If you’re a cabbage hater and still don’t like it after trying this, then nothing will change your mind and it’s okay to carry on hating cabbage.