My lovely friend Claire makes this cheesy coleslaw for barbecues and picnics. I asked her how she made it and couldn’t believe how simple it is.
You can fancy it up by adding stuff like fennel, but frankly, the joy is in the simplicity of this one!
1/2 head of white cabbage
mayonnaise (I prefer the whole egg stuff)
grated tasty cheese
Grate the carrots (I’m lazy and use the food processor) and slice the cabbage finely. Grate the tasty cheese (see earlier comments about my laziness – it’s so much easier this way!). Mix the cabbage, carrots and cheese into a large bowl, then add enough dollops of mayonnaise to pull it together without being sloppy. I can’t tell you how many, as it’s entirely up to you. Mix a bit of black pepper in to taste. Done!
This will keep for a couple of days in the fridge, and it makes a great addition to a chicken sandwich, as well as to lunchboxes if there’s a frozen drink bottle included to keep it cool.
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