Chunky Coleslaw

Chunky Coleslaw

A lovely gluten free, dairy free coleslaw which is simple to make and a favourite of the children to create on BBQ days. Once you have made your own coleslaw you will never buy it from the shop again! The thing I love the most is being able to add the quantities of vegetables in that you like! I have listed onion in this recipe as optional. We don’t cook with onion as family as we find we are intolerant to it.

Serves 4 - 6

Ingredients:

350 g white cabbage

1 large carrot

2-3 celery sticks

3 tbsp chopped parsley plus some for garnish

150 ml dairy free mayonnaise

salt and pepper

paprika

1 onion (optional)

Method:

Core and chop the cabbage. As the children normally complete this it becomes ‘chunks’ and not finely sliced and I have come to love it this way. Peel and grate the carrot and slice the celery. If you are adding onion then peel and finely chop this.

Combine the vegetables with the parsley in a bowl and add the mayonnaise. Season with paprika, salt and pepper and toss well to mix. Taste regularly to check you have the flavour you prefer!

Place into a serving bowl and cover and leave to stand in the fridge for a couple of hours. You can serve immediately if you prefer.

Sprinkle the coleslaw with paprika and garnish with the parsley before serving.

Additional Notes:

I love adding apple or nuts to this coleslaw. Raisins are also a good addition. Try adding mustard to the bowl with the mayonnaise and see if you prefer it. If you prefer cheese with your coleslaw then you can also add this to the dish.

Purple coleslaw is wonderful in this dish also as the colour changes the look of the dish completely.

Equipment Used:

Chopping board

Knife

Spoon

Bowl.