Great served with our recipes for Brilliant Burgers and Potato Salad.
Ingredients
½ white cabbage
1 large carrot
2 x 15ml spoons reduced fat mayonnaise
1 x 5ml spoon mustard
1 x 5ml spoon honey
2 x 15ml spoons raisins OR dates (optional)
Black pepper (optional)
Equipment
Sharp knife
Chopping board
Grater
Large salad bowl
Measuring spoons
Spoons or salad servers to mix
Instructions
- Wash the cabbage and carrot.
- Trim the ends of the carrot and grate, then finely shred the cabbage.
- Mix the mayonnaise, honey, mustard and pepper (if using) together in the salad bowl.
- Place the cabbage and carrot into the salad bowl.
- Add raisins or dates (if using). Mix well with the dressing and serve.
Skills used include:
Washing, measuring, chopping, grating, mixing/combining and serving.
Top Tips
- A quick way to make sure the dressing coats the coleslaw is to place all the ingredients into a large plastic tub. Make sure the lid is on securely then shake it up.
Something to try next time
- Customise your coleslaw. Choose from: 2 x 5ml spoons of finely chopped herbs of your choice, a finely chopped onion, a finely chopped apple (brush with lemon juice to stop it turning brown), 20g of halved grapes or 20g of grated cheese.
- Swap half of the mayonnaise for low-fat natural yoghurt for a creamy taste.
- Try layering up the customised coleslaw with salad in a box to make a tasty packed lunch.
Prepare now, eat later
• Coleslaw will keep covered in the fridge for up to 24 hours.
