Coleslaw

Coleslaw comes from the Dutch term 'koolsla' meaning cabbage salad. Today there are hundreds of varieties of coleslaw available in restaurants, shops and to make at home, but generally speaking, they will all contain raw cabbage.

A few of The Pocket Chef's favourite coleslaw recipes:

• Classic coleslaw - to serve 6, combine 1/4 white cabbage (shredded  - best with a mandolin, or using the shredding attachment of a food processory, but if you have neither of these, finely slicing is fine!), 1 carrot (shredded/julienned), 1/4 red or brown onion (grated), 150g mayonnaise, 2 tbsp. soured cream, 1/2 tsp. Dijon mustard/American mustard, 1 tsp. sugar and salt & pepper to taste.

• Asian slaw - combine 1/4 red cabbage (shredded), 1 carrot (grated), 1/2 green pepper (finely sliced), handful sugar snap peas (finely sliced), 3 spring onions (finely sliced), small handful coriander (finely chopped), 3 tbsp. olive oil, 1 tsbp. sesame oil, 4 tbsp. rice wine vinegar, 3 tbsp. honey, 1 tbsp. soy sauce, 1 clove garlic (crushed), 2 tsp. ginger paste, salt to taste, 1/2 tsp. chilli flakes, 1 tbsp. sesame seeds and 1 tbsp. crushed peanuts. 

• Mexican slaw - Combine shredded 1/2 white cabbage, 2 sliced green peppers, 1 finely chopped onion, 5 tbsp. soured cream, zest & juice of a lime, a pinch of sugar, 1 finely chopped green chilli and a handful of chopped coriander and mint.