We had some salad stuff delivered at the weekend so need to start using it – not least due to the “little pickers wear bigger knickers” truth that is coming home to roost!  

Coleslaw is like hummus to me – every time I make homemade, I wonder why I ever bother with the shop bought stuff.  My parents like coleslaw on the side of a chilli con carne and Mum often buys her coleslaw from Morrisons, who for some reason, put a load of mustard in theirs and I think it tastes awful.  So this one has zero mustard added and it’s delicious.

I slice the veg as opposed to grating it – it does take some careful knit skills but I find the texture better and less soggy than grating.

We had it with a mozzarella and heritage tomato salad – I’ll post that later!

There really isn’t any method to this other than mixing it all together!  I do put the garlic in the yoghurt before I do anything else so that the flavours meld together more whilst I prep the veg but that’s it on techniques!  You need a good sized bowl for this one and a jug for the dressing.

Ingredients

The Veg:

1/2 large white onion, thinly sliced

1 medium sized carrot, cut in half lengthwise, then sliced in four or five vertically and then sliced into further thin julienne strips

1 thin slice of a large red cabbage, then sliced again into thin strips

1/2 red pepper, sliced into thin strips

1 stick of celery, finely chopped

2 thin slices of a large white cabbage, then sliced again into thin strips

Toss all the above together well – I use my fingers – before adding the dressing and stirring through

The Dressing:

1 fat clove garlic, finely chopped

1 cup Greek yoghurt

1 tablespoon (heaped) herb and garlic Philadelphia cream cheese

1 tablespoon mayonaise

Salt and pepper to taste

Whisk it all together thoroughly and then stir through the veg.