Classic Coleslaw

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • ½ small green cabbage
  • ¼ small red cabbage
  • 2 carrots, coarsely grated


  1. Remove the hard core from the cabbages and shred the leaves with a sharp knife. Toss in a large bowl and add the carrot, radish, capsicum, spring onion and parsley. Refrigerate until ready to serve.
  2. Just before serving, add the mayonnaise, season to taste with sea salt and freshly ground black pepper, and toss until well combined.