Easy.
I use cabbage, usually organic pointed cabbage or white cabbage. I shred this, ensuring I cut the core out first.
I then skin an onion, cut it in half and then cut very fine slices, before adding them to the coleslaw mix.
I grate my carrots.
For the dressing, I add a small spoon of wholegrain mustard, a couple of spoons of creme frache, a couple spoons of mayonnaise and a few grinds from my pepper mill.
Using two spoons I mix the lot together.
More black pepper and a splash of olive oil.
Serve.
Done.
