Preparation info
  • Makes plenty, enough for


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

You may not be expecting the word ‘overnight’ in a recipe for humble old coleslaw but it makes all the difference in preserving the crunch of your vegetables.


  • 400 g carrots
  • 380 g white cabbage
  • 2 tsps


Peel and grate the carrots. Remove the core from the cabbage and thinly slice on a mandoline.

Tip the carrot and cabbage into a colander set over a bowl or sink and sprinkle with salt, then leave overnight to let any excess water drain.

The next morning, finely chop the herbs and combine with the remaining ingredients. Add the drained carrot and cabbage and season with salt and