Coleslaw is a crunchy, raw salad made from a range of julienned vegetables usually coated in a sauce - often mayonnaise - and a drizzle of vinegar. Ideally, the sauce should only give a light coating to the vegetables, as the idea is to let the flavours of the vegetables stand out as much as possible.
Metric
Imperial
- 1/2 white cabbage
- 10g of salt
- 1 red onion
- 2 carrots, peeled and julienned
- 2 tbsp of mayonnaise
- 1 tbsp of white wine vinegar
- salt
- pepper
Method
Variations
Not all coleslaws need to be drenched in mayonnaise – Shaun Hill and Martin Wishart both create Asian-inspired coleslaws where the vegetables are tossed in a light dressing: lime juice, sesame oil, soy sauce and honey and rice wine vinegar and soy sauce, respectively.
For an alternative to mayonnaise, try using crème fraîche for a lighter, slightly sourer flavour.
The ingredients used can be determined by the season: celeriac and apple are often added to a wintery coleslaw, while summer varieties may include wild garlic, asparagus and fennel. Anna Hansen’s winter slaw combines kohlrabi, fennel and golden beetroot while Paul Ainsworth adds fennel and celeriac.
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