Coleslaw

Commercially produced coleslaw tends to be rather bland. If you want to put your family off coleslaw, organize a trip to a large-scale producer and watch half a ton of it being spewed into a trough from a machine.

The recipe below makes something vastly superior to the glop for which you pay silly prices.

Ingredients

  • 2 tbsp Dijon mustard
  • 2 tsp sugar
  • 1 tbsp wine vinegar
  • 1 tsp salt
  • 2 garlic cloves, smashed and chopped
  • 600 ml/ 1 pt homemade mayonnaise
  • 1.35 kg/ 3 lb round hard cabbage
  • 3 carrots
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 2 celery stalks
  • 2 tbsp chopped flat-leaved parsley

Method

First beat the mustard, sugar, vinegar, salt and garlic into the mayonnaise.

Shred the cabbage and carrots. Deseed and slice the peppers and cut them into strips, then cut these across into dice. Dice the onion. Destring and slice the celery thinly.

Mix all the ingredients together in a bowl. Every element should have a thin coating of the mayonnaise. If not, add a few more spoonfuls and toss to coat evenly.