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Walton Road Allotments

crunchy coleslaw

Picture
Picture
Contributed by Jean Price
Print Recipe
I love making this with our freshly harvested cabbages and carrots.  It is very simple and quick to make (less than 10 minutes).  I cut out the core of the cabbage before slicing it. Cut the half cabbage in two then lay each quarter wedge of cabbage on its side and slice thinly.

Ingredients:

​½ small thinly sliced green cabbage
1 carrot, grated (large holes of a box grater)
1 onion, very thinly sliced
4 tbsp of good mayonnaise
2 teaspoon English mustard
1 or 2 teaspoons wine vinegar
Freshly ground black pepper to taste

Method:

​Place the cabbage, carrot, and onions in a large bowl.  Mix together the dressing ingredients in another bowl and then mix in with the vegetable ingredients so that all of the vegetables are coated with the dressing.
 
Enjoy with cold cuts, salad or sandwiches!
Copyright - Walton Road Allotment Society © 2023
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