Food > Side Dishes, Soups & Salads


Coleslaw is great to have in the fridge as an accompaniment for salads, burgers or as part of a vegetarian meal.

Category Side Dishes, Soups & Salads
Preparation Time 5 minutes
Cooking Time None
Serves 4

Home-made coleslaw is vastly superior to the shop bought variety which can at times be quite nasty. Here you can use good quality mayonnaise (home-made is best but not essential) and chop the cabbage as finely as you wish.


  • ¼ Cabbage, either white or purple or both
  • 2 medium sized carrots
  • 1 teasp. Finely chopped onion (optional)

For the version with mayonnaise:

  • 3 tablespoons Mayonnaise

For the version without mayonnaise:

  • 2 tablespoons rice vinegar or white vinegar
  • Sugar
  • Salt and pepper


  1. Starting with a quarter head of cabbage, thinly slice the cabbage until you have approximately 3 cups of sliced cabbage.
  2. Peel and shred the carrots. Add to cabbage along with onion if using.
  3. Mix with the mayonnaise or
  4. If not using mayonnaise add rice vinegar. Sprinkle with sugar, salt, and pepper to taste.


Serve on a bed of Cos lettuce or endive leaves.

Similar Recipes