The Best Homemade Coleslaw
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 220 g White cabbage (shredded)
- 150 g Red cabbage (shredded)
- 2 Carrots (shredded)
- 125 ml Mayonnaise
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- 1 pinch Fine sea salt and ground black pepper
Method
- Add 220 g White cabbage, 150 g Red cabbage and 2 Carrots to a mixing bowl.
- Add 125 ml Mayonnaise, 2 tbsp Apple cider vinegar, 2 tbsp Honey and 1 pinch Sea salt and black pepper.
- Mix everything together. You can serve immediately, but for a better flavour, refrigerate for 2 hours.