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275 g/10 oz shredded cabbage
3 carrots, peeled and grated
3 spring onions, finely chopped
large green pepper, cut into thin strips
120 ml/4 fl oz mayonnaise
120 ml/4 fl oz soured cream
60 ml/2 fl oz white wine vinegar
15 ml/1 tablespoon sugar
15 ml/1 tablespoon chopped fresh parsley
5 ml/1 teaspoon celery seed
15 ml/1 tablespoon grated onion
Pinch of salt
Pinch of fresh-ground black pepper


Serves: 4


In a salad bowl, combine the vegetables and toss together well.

In a small bowl, whisk together the remaining ingred­ients, then taste and adjust seasonings. Mix with the slaw, cover and refrigerate until ready to serve.

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