Coleslaw – Susie Style!

Finally, summer has decided to reappear here in Sheffield and along with the summer comes the desire to eat salads.  A few years ago my good friend Anne Brand said to me “once you have made your own coleslaw you will never buy one from the shops again”.  At the time I thought she was mad as we love a good coleslaw but Oh My she is soooo right!!!  I have taken the recipe she suggested and merged it with a Nigella one and this is the result.  The recipe is blindingly simple but this year I have had so many people ask for the recipe I decided to share on here.

Ingredients – (to serve 4/5 with left overs)

White Cabbage – half
Carrot(s) –  one large one or a couple of smaller ones.
Onion – 1.  (I usually prefer red for the visual effect, spring onions are fine, even plain white onions are OK if it is all that you have)
Mayonnaise
Salad Cream
Sultanas (optional)

Method

You will notice that all the ingredient amounts are all a bit vague.  (I understand if this frustrates you – I would much prefer to have specific amounts but this recipe really does need you to decide what you prefer!

1. Shred/ Slice the cabbage, best done using a big and sharp knife.  Cut the cabbage into quarters and then cut the core out from each quarter.  Finely slice.  f you don’t like long slices of cabbage then keep rotating the cabbage and slicing from different  angles.
2. Use a vegetable peeler to “peel” and entire carrot or 2.  Keep turning the carrot in your hand to get even slices.  Again, if you don’t like long strands in your coleslaw peel the top half first and then turn it around and do the other end.
3. If using an onion, top and tail, quarter and finely slice. If using spring onions you obviously don’t need to quarter them.  
4. If adding sultanas add a handful.
5. Mix well.  Personally, at this point I use my hands (quicker and easier!)
6. Add a good splodge of mayo and a good splodge of salad cream – about the same size.  Do not be sparing, you will almost certainly need more than you think you do!
7. Add a good teaspoon of mustard.
8. Mix well until all strands of the vegetables are covered with the sauce.
9. Taste. You are looking for creamy, moreish, slightly tangy taste.
10. More than likely you will need to add more mayo/ and or salad cream.
11. Repeat 9 & 10 until you are happy.
12. Serve!