Making coleslaw again and other salads.



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.



I have also made a rice salad, a pasta salad and a green bean salad. Going to serve the salads with some freshly grilled scallops, prawns and langoustine.

Should be nice.

Leave a Reply