In attempts to both eat healthier and save money, I have started making homemade coleslaw. I didn’t realise how tasty it would be until I made it myself, always preferring shop bought creamy coleslaws, but now I can honestly say I prefer my own.
Start by selecting your vegetables. The core ingredients are white and red cabbage and carrots. You can add extras to your choosing, but these are my three of choice. Occasionally I add onion, but I find the taste a little too strong for me, and it’s not pleasant on other people when I take it to work for lunch.
You don’t have to have a food processor but it’s a lot easier if you do. I use this one. To make by hand as it were, you will need to grate the carrots, and slice the cabbages into fine slices.
In the food processor, I find it quicker and easier to have the grating attachment on first to get the carrots in, then turning the plate over to slice the cabbages.
You might find with the cabbage, some larger chunks slips through and it’s your choice whether you chop these up afterwards or leave it chunky.
The colours in the food processor look so nice when everything is chopped. Transfer to a large bowl. The bowl needs to be big enough for you to mix the vegetables without spilling over the top.
Give the mixture a good stir before adding reduced fat mayonnaise. I find two level tablespoons is more than enough. You could experiment with other dressings to make it healthier but I prefer the taste with mayonnaise.
A final good mix and it’s done. Transfer to a sealed pot and it will last for a few days. If you don’t eat it before then of course.
I used not even a quarter of the red and white cabbage, two medium sized carrots, and made this large quantity. A red and white cabbage cost around 80p each at the moment, and a carrot around 10p each. So for 60p I have created this large portion that is much healthier and is a lot larger in quantity than a shop bought pot.
It’s lovely in a chicken sandwich too!
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