Coleslaw’s are a great way to use up any veggies you have leftover, plus they’re super easy to make. We always like to buy a red cabbage and usually have some carrots to spare, they’re great for crunch and colour. This recipe is for our classic coleslaw but feel free to make any changes, and we have a few suggestions, to match whatever style cuisine you’re having.
Our Coleslaw Essentials:
- Shredded Red Cabbage
- Grated Carrot
- Spring Onion (cut into strips)
- Sliced Red Onion
- Low Fat Yoghurt
- A Squeeze of Lemon Juice
- Salt & Pepper
These are our essentials, the rest we make up on the spot, depending on what we’re having and what veg we have leftover. The method is simple, use however much of each ingredient you want and add whatever else you like. Some people like mayo but we find that yoghurt tastes fresher, hiding less of the natural flavours. For the one we made above we added kale, sesame seeds and yellow Thai curry paste, as well as cucumber strips and a few slices of red chilli. We were having it on the side of a Thai curry and it fitted perfectly.
We can recommend courgette, fennel, white cabbage or beetroot as great additions, anything remotely crunchy and whatever adds variety to the colour of your plate. Equally spices are a great thing to experiment with, we added cumin on curry night and crushed chipotle and fresh coriander with our tacos (also used lime instead of lemon that night) and both were superb sides.
If you’re vegan using mashed avocado gives a lovely and smooth texture as well, alternatively you can always use vegenaise.