Tangy cabbage slaw
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Tangy cabbage slaw

By Jennifer Joyce

A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise

  • Prep:15 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 262
  • fat 24g
  • saturates 4g
  • carbs 8g
  • sugars 7g
  • fibre 3g
  • protein 2g
  • salt 1.3g

Ingredients

  • 250ml mayonnaise
  • zest and juice 1 lemon
  • 2 tbsp cider vinegar
  • 2 tbsp wholegrain mustard
  • 1 tsp celery salt
  • ¼ head white cabbage, very thinly sliced
  • ¼ head red cabbage, very thinly sliced
  • 2 carrot, julienned
  • 1 large red onion, diced
  • 2 sticks celery, thinly sliced

Method

  1. Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.

  2. Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

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