I don’t know about you, but I tend to think of coleslaw as a summer dish. I guess because it is essentially a salad, but it’s a salad that can be enjoyed pretty much anytime of the year. This version uses a mixture of red cabbage, celeriac, carrot and onion. The vegetables are tossed in a mayonnaise dressing lightened with the addition of natural yogurt. If you like, you can add a couple of thinly sliced crisp green apples. Granny Smiths would be perfect.
Coleslaw is really simple to make, and is even quicker to prepare if you have a food processor with slicing and grating blades, although that does make for extra washing up. I tend to make rather a lot which makes it ideal when entertaining and it will keep in the refrigerator for several days. In the winter I like to serve coleslaw with baked potatoes and cold meat, which makes this the absolute perfect dish for boxing day.
- ½ red cabbage, about 400g
- 1 small celeriac, about 400g
- 3 carrots, about 200g
- 2 apples (optional)
- 125ml Greek style natural yogurt
- 125ml mayonnaise
- 1–2 tbsp whole grain mustard
- salt and freshly ground black pepper
- Cut the cabbage into wedges. Remove the tough core and discard and then finely shred the cabbage. Place in a large mixing bowl.
- Peel the celeriac (this is best done with a small sharp knife) then coarsely grate the celeriac and the carrots and add to the bowl.
- Peel, core and thinly slice the apples (if using). Toss the apples together with the prepared vegetables.
- In a small bowl, combine the yogurt, mayonnaise, mustard, salt and pepper. Pour over the vegetables and toss together to mix well.
- Chill until ready to serve.