Coleslaw takes me back to my childhood days on the Isle of Wight. My parents had a hotel and every Sunday it was quiche and salad day (and No this wasn’t the 70’s I’m not that old yet!). Now this wasn’t the limp lifeless bit of lettuce and cucumber hanging off the plate, but a colourful array of everything my mum could think of. Think red cabbage, beetroot, rice salads, apple and celery, roasted peppers and always coleslaw.

Now being married to a man who originally said he wouldn’t eat salad (rabbit food as he called it), Coleslaw was one of the first salady things I could convince him to eat. I’m not a fan of mayonnaise in any shape or form…so here’s our home made version. It literally takes 5 minutes to knock this up if you have a food processor and if you don’t….then you get a good arm workout thrown in too with all the chopping action 😉

Recipe: (Serves 4-6)

1/2 white cabbage

4 medium carrots

1 dessert spoon white wine vinegar

1 tablespoon mayonnaise

Using a hand-held grater or a grater attachment in a food processor to grate the cabbage and carrots. You can add onion at this point as well if you like.

Then simply mix in the mayonnaise and white wine vinegar. It won’t be thickly coated in mayonanise but the vinegar helps with this and you are left with a fresh, crunchy, healthier coleslaw. Give it a whirl!

We had ours with jacket potatoes, beetoot, sweetcorn, peppers, cheese and ham. Comfort food that’s good for you too.