Description
A nostalgic favourite brought up to date, this Classic School Dinner Coleslaw is packed with fresh cabbage, carrots, and spring onions in a creamy, tangy dressing. Perfect for serving with quiche, baked potatoes, or in a sandwich, it’s simple to make and full of comforting crunch.
Ingredients
Veggies:
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300g white cabbage, finely shredded
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200g red cabbage, finely shredded
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2 carrots, peeled and grated
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3 spring onions, finely sliced
Dressing:
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1 tbsp lemon juice
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A good pinch of salt
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150ml mayonnaise (full-fat recommended)
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2 tbsp Greek yoghurt
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A pinch of white pepper
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Optional: 1 tsp honey or sugar
Instructions
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In a large bowl, combine white cabbage, red cabbage, carrots, and spring onions.
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Add lemon juice and salt. Toss and let sit for 10 minutes.
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In a separate bowl, mix mayonnaise, yoghurt, pepper, and honey/sugar (if using).
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Pour dressing over the veg. Mix thoroughly until well coated.
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Chill in the fridge for 30 minutes before serving. Stir again just before eating.
Notes
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Add grated apple or cucumber for a twist.
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Store in the fridge for up to 3 days—just stir before serving.
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Great with jacket potatoes, quiche, or inside sandwiches.
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For dairy-free, use vegan mayo and yoghurt substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes