Crunchy Homemade Coleslaw

Hello everyone.  A big shout out to all the Mums and Dads on half-term duty. So, I have created a deliciously Crunchy Homemade Coleslaw, that all my children and us adults love. Most importantly, it’s a really good way of getting fresh vegetables onto the dinner plate and goodness into us all. Also, I should mention that this Crunchy Homemade Coleslaw tastes seriously good!

While some may argue, “Why should I make my own Coleslaw, when it’s easily available and isn’t that expensive?”  Which, if you think about it, is a fair point. On occasion, I used to buy Coleslaw from the shops and each time I did I regretted  it, so I stopped! Either I find ready made Coleslaw is gloopy and smothered in creamy sauce, or it seems to contain only cabbage and onion, the latter having a strong, onion, overbearing taste.  Truthfully, I really don’t enjoy shop bought Coleslaw. Finally, I’ve said it!

While I like onion in my Coleslaw, I don’t like it to have a nasal clearing, strong, over powering taste. So, I’ve come up with a solution. First of all, I use red onions, which are generally sweeter than white onions, then I slice them thinly and soak them in lemon juice with a sprinkle of salt. And the acidity of the lemon juice draws out all the acridness from the onions, leaving them sweet and crunchy. Resulting in a balance of flavours.

Because we enjoy this coleslaw so much, I always make a big bowl. Since it’s great to eat alongside fish and potato wedges, fabulous with my Better Than Takeout Pizza, burgers, or in place of salad with any meal.

Recipe :  Crunchy Homemade Coleslaw serves 6 as side dish.

1/2  Medium White or Red Cabbage

1  Medium Red Onion

3  Medium Carrots (or 2 large)

1  Lemon

1/2 tsp Sea Salt – I use Maldon 

Approximately 5 Heaped Tablespoons of Mayonnaise (I use full fat mayo)

1/2 tsp Freshly Ground Black Pepper

Making The Lemon Mayonnaise For The Coleslaw

First of all, take the lemon, cut in half and squeeze it into a large bowl, feel free to use your favourite citrus juicer!

Now cut the red onion in half and slice as thinly as possible into half moons. Break up the onion and add to the lemon juice in the bowl. Sprinkle over the sea salt and using your fingers mix the onion half moons, breaking them apart as you go, into the lemon juice.

Take half a medium white cabbage and remove the tough core.  Cut the cabbage into 3 sections and finely shred them with a sharp knife.

In the bowl with the onions and lemon juice add 4-5 heaped tablespoons of your favourite mayonnaise. Mix thoroughly so that the lemon juice becomes incorporated into the mayonnaise. Add 1/2tsp of freshly ground black pepper.

Adding The Cabbage And Carrots To The Marinating Onions

The lemon juice thins out the mayonnaise, so the resulting sauce is smooth and creamy, but not gloopy, thick and claggy like some ready made coleslaw. Add the shredded cabbage on top of the onions and sauce in the bowl.

Trim off the tops and bottoms of the carrots, peel and then grate using the coarse side of a box grater.

Place the grated carrot in the bowl.

Finally, mix all the ingredients together thoroughly and you have yourself some top notch, Crunchy, Homemade Coleslaw.

If not using straight away, cover in cling film and refrigerate for up to 24 hours.  While this coleslaw is at it’s best the day you make it, you can refrigerate and eat the following day.

Also, this is a fantastically portable dish and is great for taking to family and friend gatherings. And it is ideal for buffets, it’s easy to double, triple or quadruple the quantities. While being easy to make, inexpensive, cheaper and way more delicious than the shop bought alternative. As soon as you try this recipe I can guarantee you’ll think twice before buying shop bought Coleslaw again!

Finally, please let me know how you get on, I love to read your comments.

If you have enjoyed this recipe for Crunchy Homemade Coleslaw you may also like these:

Roasted Summer Vegetable Orzo Salad

Fresh Basil Topped Slow Roasted Tomatoes 

Lime Couscous  

We love this coleslaw recipe here at home. Because it is so easy to make ahead and leave sitting in the fridge and it also tastes so good too. Since the ingredients cost very little, compared to ready made coleslaw, it makes good economical sense to make it myself. And, as with most homemade recipes, there isn’t any plastic waste either. Resulting in a great recipe that is good for us and good for the planet too.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie x

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