Crunchy Coleslaw
An all round great addition to picnic food is a dollop of homemade coleslaw. (Interesting fact: the word coleslaw is from the Dutch koolsla, meaning cabbage salad). You can experiment with ingredients and toppings to make it your own but our house recipe coleslaw is a pretty good place to start – why not have a go this weekend:
RECIPE
Serves 4 (or more!)
Allergens: Celeriac (you can add extra cabbage & carrots to replace the celeriac)
Ingredients
- 1 apple (preferably Braeburn) finely sliced & cut into matchsticks
- 1tbsp lemon juice
- 120g white cabbage, finely shredded
- 120g red cabbage, finely shredded
- 120g celeriac, peeled & finely sliced
- 120g carrots, peeled & coarsely grated
- 120g fresh beetroot (preferably candy beetroot), peeled & cut into matchsticks
- 200g golden sultanas
- 100g kale, stalks removed & finely shredded
For the dressing
- 100g mayonnaise
- 50ml cider vinegar
- 50ml sunflower oil
- Salt & pepper to taste
Method
- Toss the apple in the lemon juice to prevent it from going brown then a it to the rest of the dry ingredients in a large bowl & mix well. Put to one side.
- Whisk the dressing ingredients together well then add to the dry ingredients and mix well. A sprinkle of pine nuts or your favorite seeds on top before serving gives a nice extra crunch.