Ingredient:
1 white cabbage, weighing about 750 g (1 ½ lb)
150 ml (1/4 pint) vinaigrette dressing
1 small onion, finely chopped
1 tsp Dijon mustard
Salt and black pepper
3 celery stalks, thinly sliced
2 carrots, grated
60 g (2 oz) sultanas
75-90 ml (2 ½-3 fl oz) mayonnaise
Method:
Cut the cabbage into quarters lengthways and cut out the core. Shred the cabbage finely, using either a sharp knife or the slicing blade of a food processor.
Put the cabbage into a large bowl, add the vinaigrette, onion, and Dijon mustard, and season with salt and pepper. Toss to mix thoroughly. Cover the bowl tightly, and leave to chill for about 8 hours.
Add the celery, carrots, and sultanas, and toss to mix thoroughly. Stir in the mayonnaise. Cover and chill until ready to serve. Toss the coleslaw well and taste for seasoning before serving.
1 white cabbage, weighing about 750 g (1 ½ lb)
150 ml (1/4 pint) vinaigrette dressing
1 small onion, finely chopped
1 tsp Dijon mustard
Salt and black pepper
3 celery stalks, thinly sliced
2 carrots, grated
60 g (2 oz) sultanas
75-90 ml (2 ½-3 fl oz) mayonnaise
Method:
Cut the cabbage into quarters lengthways and cut out the core. Shred the cabbage finely, using either a sharp knife or the slicing blade of a food processor.
Put the cabbage into a large bowl, add the vinaigrette, onion, and Dijon mustard, and season with salt and pepper. Toss to mix thoroughly. Cover the bowl tightly, and leave to chill for about 8 hours.
Add the celery, carrots, and sultanas, and toss to mix thoroughly. Stir in the mayonnaise. Cover and chill until ready to serve. Toss the coleslaw well and taste for seasoning before serving.
