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Nutrition: per serving

  • kcal151
  • fat5g
    low
  • saturates1g
  • carbs20g
  • sugars14g
  • fibre5g
  • protein3g
  • salt0.7g
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Method

  • step 1

    Put the cabbage, carrots, spring onions and sultanas in a large bowl and stir to combine.

  • step 2

    Mix the mayonnaise with the mustard in another small bowl and drizzle over the veg. Fold everything together to coat in the creamy sauce, then season to taste.

Recipe from Good Food magazine, September 2015

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

Shirley Dighton

Lovely and fresh and crunchy. I added some apple too. The dressing as commented on by others wasn’t sufficient so I added more mayonnaise with a little water which coated the slaw really well.

riley.keen54752066

I think everything needs more mayonnaise

philip.tiplady

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y210043of14332

no

lalupa

I can't believe this is the first time I've made my own coleslaw, but this is delicious. However, I did adapt it by adding red cabbage as well as the white, and excluding sultanas. I also used a honey and mustard dressing instead of mustard itself. No more buying ready-made coleslaw from now on!

Anoosha R avatar

Anoosha R

This is a really nice coleslaw but I did end up adding far more mayonnaise than the recipe had suggested as otherwise the cabbage would have ended up with very little dressing on it. I also didn't add the sultanas because that seemed like a bizarre addition and the coleslaw was great without it!!

jayneconfino

You certainly don’t need salts as in coleslaw. Great without them

staceman

A star rating of 5 out of 5.

Made this today. Didn't have any sultanas so left them out. Added abit of salad cream too. Soo yummy.

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