Coleslaw

Coleslaw

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1/4 white cabbage
1/4 red cabbage
2 carrots
1 red onion, thinly sliced
2 large handfuls flat-leaf parsley
2 large egg yolks
2 tablespoons cider vinegar
2 teaspoons dijon mustard
1/2 teaspoon sugar
250ml light olive oil
sea salt and freshly ground black pepper

Method

  1. Finely shred the white and red cabbages and place in a large bowl.
  2. Peel and cut the carrots in half crossways. Thinly slice into lengths and then slice into thin strips. Add the carrot, onion and parsley to the cabbage.
  3. Whisk the egg yolks, vinegar, mustard and sugar together in a medium-sized bowl. Gradually pour in the oil, whisking continuously, until thick. Season with salt and pepper. Add to the salad and toss to combine.
Tags:
Great
Pub
Food
Rachael
Lane
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again