Coleslaw

Name: Coleslaw
Ingredients: 1 tsp mild olive oil; 1 tsp caster sugar; scant tsp mustard powder; 1 tsp salt; 1 tbsp wine vinegar; 1 hard-boiled egg yolk; 2–3 tbsp milk; 7 fl oz / 200 ml single cream; 2 carrots; 8 oz / 230 g white winter cabbage; 2 shallots or 1 medium onion; 2 celery stalks; 1 Cox’s apple; 2 shallots or 1 medium onion; 1–2 tbsp finely chopped parsley; 2 tsp lemon juice; 8 oz / 230 g red cabbage

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g red cabbage
8 oz / 230

Gluten-free
Vegetarian

Method

Cut the central stems out, and finely shred the cabbages. Peel and grate or shred the carrots. Trim and thinly slice the celery. Peel and finely chop the shallots or onion. Peel, core and chop the apple, and mix with the lemon juice. Mix all the ingredients together with the parsley, and then stir in some mayonnaise, a yoghurt or soured cream dressing or some authentic salad cream.

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