Alternatively: The tale of Alex’s Relationship with Coleslaw
I hate coleslaw. Correction: I hated coleslaw. Perhaps it’s growing older and tastes changing but some of my favourite foods of late are ones which I detested when I was younger: porridge, raw carrot, orange, maybe even beetroot at a push. For some, I’ve forced myself to eat them until I enjoy them (porridge being the prime example) and now I happily enjoy them! No really, I honestly do..
Coleslaw though was a different story: I’ve always hated the shop-bought kind, finding it too vinegar-y and tasting like 99% of the other mayonnaise-based pasta salads/potato salads/etc. on the shelf. But over Christmas we made our own for a family party and now I can’t get enough of the stuff.
As well as being tasty and going with any lunch option out there, it’s also brilliantly easy if you possess a food processor which, thanks to Santa, I now do. Seriously, whip on the grater attachment, stuff a cabbage and two carrots down the shute, mix it up with some mayo and seasonings and boom you’re in business to feed the five thousand. (Bread sold separately.)
For one big bowlful: I’ve put amounts here but add as much flavouring as you fancy!
- 1/2 a red cabbage (or white if you’d prefer)
- 2 carrots, ends chopped off
- 1 tbsp of white wine vinegar
- 1 tbsp of sugar
- Salt and pepper
- 4 big tbsp of mayonnaise
- 1 tbsp of wholegrain mustard
- Optional: handful of currants or dried apricots
- Using the normal grater side on a food processor (you know, the one with the holes) grate the carrot.Using the slicer side on a food processor slice the red cabbage. (Trust me, I’ve done these the wrong way around before and ended up with cabbage rice and sliced carrots ready for a roast dinner..)
- Place in a mixing bowl and pour in the vinegar, sugar, salt and pepper. Mix well. (You could leave it to drain here but I’m too impatient for that.)
- Add the mayonnaise and mustard and mix.
- Finish with the currants and apricots if using.