We had burgers again tonight – told you it’s one of our Friday night favourites! This time, I mixed up a batch of homemade coleslaw to have with it.
Coleslaw is quite versatile and I’ll list some variations at the end of the recipe, but this time I kept it traditional except for using red cabbage rather than white. The good thing about homemade is you can use as much or little mayo as you want (or skip it altogether), so it’s easy to make it pretty healthy.
Homemade Coleslaw (makes a big bowlful, about four portions)
- 1/4 red or white cabbage, hard core cut out 28p
- 2 small carrots, peeled 8p
- 4 tbsp mayo, or to taste 6p (it wasn’t creamy enough for Mr Chilli, but I liked it!)
- juice of 1/2 lemon 14p
- optional: 1 small onion (I didn’t have any left so skipped)
Grate the carrots into a big bowl. To shred the cabbage, I whiz them in a food processor, but you can finely slice using a mandoline if preferred. Using a sharp knife is possible, but it’s doesn’t get it as fine and will take you a very long time, as I know from experience!
Add the lemon juice and mayo, season and mix together. Taste and add more mayo if you want – you’ll need an extra couple of tablespoons to make it like shopbought.
Variations – for a healthier ‘slaw, skip the mayo and use a couple of tablespoons of olive oil, another half lemon and some toasted whole cumin seeds or other spices as you like. You can also change the veg – grated apple, carrot and sliced spring onion is nice, for example.
56p for the batch, not including onion as I didn’t use any. Made a big bowl and we had as much left as we ate.