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Tangy cabbage slaw

A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise

  • Prep: 15 mins
    No cook
  • Makes enough for 12-16 pulled pork buns
  • Easy
  • Makes enough for 12-16 pulled pork buns
  • Easy
  • Calories 262
  • Carbohydrates 8
  • Saturated Fat 4
  • Sugar 7
  • Protein 2
  • Fat 24
  • Fibre 3
  • Salt 1.3

Nutrition per serving

  • Calories 262
  • Carbohydrates 8
  • Saturated Fat 4
  • Sugar 7
  • Protein 2
  • Fat 24
  • Fibre 3
  • Salt 1.3

Ingredients

  • 250ml mayonnaise
  • zest and juice 1 lemon
  • 2 tbsp cider vinegar
  • 2 tbsp wholegrain mustard
  • 1 tsp celery salt
  • ¼ head white cabbage, very thinly sliced
  • ¼ head red cabbage, very thinly sliced
  • 2 carrot, julienned
  • 1 large red onion, diced
  • 2 sticks celery, thinly sliced

Method

  1. Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.

  2. Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

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