Coleslaw Recipe
Coleslaw Recipe with White Cabbage, Carrot, Red Apples, Lemon, Onion & Mayonaise.
INGREDIENTS
1/2 (about 450g) Head of Fresh White Cabbage
1 Large Carrot
2 Red Apples
Juice of 1/2 Lemon
1/2 Small Onion
1/2 pint (300ml) Mayonaise
Salt & Pepper
METHOD
Cut out the hard stem and remove any coarse outer leaves from the White Cabbage. Slice it very fine and place in cold water to crisp for 30 minutes. Peel the Carrot and Onion and grate or finely slice them. Cut the Red Apples into quarters, remove the core, and then finely slice or chop them.
Drain the White Cabbage well and place into a large mixing bowl. Add the Onion, Carrot and Apple. Toss to jumble up the ingredients well. Add to this the Mayonaise and combine with a spoon until all the ingredients are nicely coated.
Finally, season to personal taste with the Salt & Pepper.
Cover and place into the refrigerator to chill for 15 minutes. Serves 4.
Based on the Coleslaw recipe in:
Hamlyn All Colour Cook Book
by Mary Berry, Ann Body & Audry Ellis (Hamlyn 1970).