The coleslaw that you make at home is the best – this one has lots of crunch from the celery and a nutty sweetness.
1 small white cabbage or half a large one
1 large carrot, peeled
1 celery stick
2 shallots or 1 medium onion, peeled
2 teaspoons lemon juice or white wine vinegar
75ml mayonnaise (bought or home-made)
Salt and freshly ground black pepper
1. Shred the cabbage in a food processor and place in a large bowl. Shred the carrot in the food processor and add to the cabbage. Chop the celery and shallots/onion finely and add to the cabbage. Chop the nuts finely and add to the cabbage with the sultanas.
2. Add the lemon juice or white wine vinegar to the mayonnaise and stir.
3. Add the mayonnaise to the cabbage mixture using less at first and mixing gently until all the cabbage is coated. Taste and add salt and freshly ground black pepper. Chill before serving.
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