An easy summer coleslaw

Last week my mum and brother joined me for dinner. The hubby was out so it was just the three of us and seeing as it was a weeknight, and an opportunity to catch up on the gossip, I decided to do something which didn’t require a huge amount of effort after a long day at work. So, went for pulled pork (which I did in the slow cooker the night before and then just finished by reheating and adding some BBQ spices), potato wedges, refried beans and coleslaw.

I don’t know about you but I love coleslaw but can’t abide that over creamy, wet and sloppy stuff you get in plastic packets from the supermarket. If you have a food processor, it takes minutes to make and home made coleslaw just tastes so much better (and costs next to nothing). You can make it the day before and just chill in the fridge.

Easy summer coleslaw

Here’s my recipe, which makes more than enough for 4!

Ingredients:

• 1 or 2 carrot
• 1/2 red onion
• 1/3 red cabbage
• 1/3 white cabbage
• 4 tbsp mayonnaise
• 1 tbsp whole grain mustard
• Juice of 1/2 a small lemon
• Salt and pepper to season

Method:

• Use a food processor to shred all of the vegetables, you want the thin ‘grater style’ cutter. If you don’t have one, you can use a grater or a sharp knife to very thinly slice.   
• Add the mayo, lemon juice, mustard and season to taste.
• Voila! Enjoy. 

I used British Provenance Foods mayonnaise which has a great flavour. It’s made with British rapeseed oil which gives it a different flavour to your usual mayonnaise. Its quite intense but absolutely delicious. I really like the British Provenance range of sauces and chutneys, which are made Atkin and Potts. I’ve tried a couple of them now and they are great quality. They focus on quality British ingredients which I really like. You can’t get their products everywhere but I have found them in farm shops and delis around the Midlands. You can also order online.