Last week I cooked jacket potatoes with chilli; when I went to make a salad I realised I had used up all my lettuce earlier in the week. No matter how much I meal plan I usually run out of something! However, since it was heavily snowing at the time I was making dinner, there was no quick dash to up the road to the shops. So I made this delicious coleslaw, I’ve made it a few times before and it is a great alternative to the usual salad.
If you sometimes find there’s no fresh lettuce left in your fridge, or you would like something different instead of your usual lettuce leaves, try making some coleslaw. This recipe works for me because I usually have carrots, apples and cabbage in my vegetable drawer and so can whip this up. It is really popular with my husband and it is so much fresher and lighter than shop bought coleslaw.
Here’s the recipe, enjoy:
Serves 2 (as a full salad) or 4 as a an accompaniment to other side dishes:
- 1 apple thinly chopped
- few drops of lemon juice
- 1 carrot thinly sliced
- 1 third of a white cabbage finely sliced
- handful of raisins
- 1 spring onion sliced
- 2 tbsp mayonnaise
- 1 tbsp plain yogurt
- Mix the apple in the lemon juice to prevent it from discolouring.
- Place the carrot, cabbage, raisins, spring onion and apple into a large bowl.
- Add the mayonnaise and yogurt, mix until everything is coated.
Try serving this alongside a jacket potato topped with chilli con carne like I did – yummy!
- Try pear instead of apple to give a different take on this dish.
- Add more yogurt and less mayonnaise if you are on a diet.
- Use a red cabbage instead and it will turn the whole dish pink – great for a meal served at a girly get together.
- Different dried fruit would work well, try apricots instead of raisins.
- 1 tsp of Dijon mustard gives this a fantastic flavour.
- Walnuts work well in this recipe too
This post was contributed for Boisdale.