Coleslaw
A medley of crisp green and purple cabbage, carrots, spring onion, coated in a simple but deliciously creamy dressing.
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Servings: 6 servings
Ingredients
Coleslaw
- 1 small head green cabbage cored and finely sliced
- 1 small head purple cabbage cored and finely sliced
- 2 medium carrots peeled and grated
- 1 large spring onion sliced
Dressing
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp rice vinegar or white wine vinegar
- 1 tsp sugar optional
- pinch of coarsely ground black pepper
- pinch of fine sea salt
Instructions
- Remove the first outer layer of the green and purple cabbage. Cut in half and remove the core. Slice thinly and place in a large bowl. Note: see recipe images for reference.Remove any damaged part of the spring onion and slice thinly. Place in the same bowl as the cabbage. Peel the carrots and grate. Add the carrots the large bowl as well.
- Add the mayonnaise, Dijon mustard, vinegar, sugar, pepper and salt. Mix until well combined.
- Serve immediately or cover and refrigerate for up to 3 days.