This is perhaps one of the world’s most popular salads, but if badly made it can be the most dreary. Coleslaw, essentially a shredded raw cabbage salad, can be as simple or elaborate as you please, with the addition of grated carrot, chopped celery, thinly sliced green pepper, grated apple, raisins, finely chopped spring onions and cucumber. Instead of dressing simply with homemade mayonnaise and single or soured cream (below) coleslaw can also be dressed first with a little French mustard, wine vinegar, sea salt, caster sugar and caraway seeds and then left to stand for 30 minutes before tossing with a thick mayonnaise mixed with single or soured cream. For added interest use half white and half red cabbage. Leafy green vegetables, however, are not sufficiently firm to use in coleslaw.

  1. Finely grate 3 carrots into a large bowl, then add any other crisp vegetable you like (above), either grated or very finely chopped. Mix together with 300 ml (½ pint) homemade mayonnaise and a little single or soured cream.

  2. Finely shred about 500 g (1 lb) cabbage in a food processor or by hand (left). Add to the grated carrots and mayonnaise mixture and stir until well coated. Season well with sea salt and freshly ground black pepper, then set aside for 30 minutes.