Coleslaw is a tried and tested side dish, but this recipe relies more on delicate flavours than lots of greasy mayonnaise. No cooking needed, this cabbage coleslaw recipe makes use of ingredients you may have in your kitchen cupboard, along with onion, cabbage and carrots. This one-pot dish works best using summer cabbage.
Serves 4-6 as a side dish
Ingredients
- Cabbage half large or 1 small, finely sliced or shredded
- Carrots 1 large, chopped into matchsticks or grated
- Onion 1, finely sliced
- Apple cider vinegar 100ml
- Olive oil 3 tbsp
- Honey 2-3 tbsp
- Dijon mustard 1/2 tbsp
- Fennel seeds 1 tsp
- Salt 1/4 tsp
- Ground black pepper 1/4 tsp
- Mayonnaise to taste
Method
Step 1
In a bowl whisk together the vinegar, olive oil, honey, mustard, fennel seeds, salt and pepper.
Step 2
Add the cabbage, carrots and onion into a large bowl and toss to combine well.
Step 3
Add the dressing to the vegetables, mixing well. Add mayonnaise until it reaches a consistency you like.
Step 4
Taste some of the coleslaw, season more if needed. If you want it to taste sweeter, add more honey. To taste more acidic, add a little more vinegar. Cover with cling film or put into a lidded container. Leave in the fridge for at least 30 minutes before serving to allow the flavours to infuse.
Make this vinegar-based cabbage coleslaw recipe and serve with a baked jacket potato or as a cold side dish. Store in the fridge and eat within a few days.
TIP: Use really fresh vegetables in the coleslaw to guarantee a crunchy texture.
