Simple Coleslaw

Cabbage is a great source of vitamins, minerals and fibre, especially when eaten raw. It’s really tasty and satisfying in this simple recipe.

Serves 6


  • 1⁄2 head of green cabbage, shredded
  • 2 carrots, grated
    1 onion or 2 shallots, thinly sliced
  • 250g (11⁄4 cups) Mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp English mustard paste
  • Salt and black pepper
  • Mayonnaise –Makes 300ml (11⁄4 cups)
    • 2 egg yolks, preferably free-range
    • 1 tbsp Dijon mustard, or strong mustard
    • Salt and white pepper
    • 250ml (1 cup) sunflower oil
    • 50ml (1⁄4 cup) lemon juice or white wine vinegar


  1. Place the cabbage, carrots and onion in a large bowl and toss together.
  2. Combine the mayonnaise, lemon juice and mustard in a separate bowl, then add to vegetables. Season with salt and pepper, toss gently and serve straight away.
  3. For the Mayonnaise
    1. Unlike the shop-bought product, fresh mayonnaise must be used within a day or two. The flavour, though, is unbeatable
    2. Place the egg yolks, mustard and a pinch of salt and white pepper in a bowl and beat together with a balloon whisk.  Continue whisking while slowly adding the oil in a thin trickle. (b) As the mixture thickens, you can start adding the oil in a steadier steam.
    3. When the mayonnaise is thick and glossy, add the lemon juice, then taste and adjust the seasoning if necessary.  Cover and store in the refrigerator until required