It’s an odd thing, but I really have not seen many recipes for coleslaw around, and particularly not for a version that I really like.
So here is a recipe for my personal favourite coleslaw. This one has a carrot and cabbage base in a mayonnaise and yoghurt sauce with just a hint of Tabasco. It’s finished with green bell peppers and sunflower seeds (which I love), but chopped walnuts or any other seed or nut also work just as well in the base.
150ml (3/5 cup) mayonnaise
150ml (3/5 cup) natural yoghurt
dash of Tabasco sauce
1 medium head of white cabbage
1 green bell pepper
2 tbsp sunflower seeds
salt and freshly-ground black pepper, to taste
For the dressing, combine the mayonnaise, yoghurt, Tabasco sauce, salt and black pepper in a small bowl. Whisk to combine then refrigerate until needed.
Cut the cabbage into quarters through the centre. Remove and discard the tough stalk then shred the cabbage leaves finely. Wash the leaves and pat to try thoroughly.
Quarter and de-seed the bell pepper then cut the flesh into thin strips. Combine the vegetables in a large serving bowl and toss to mix. Pour over the dressing then toss until well coated.
Cover with clingfilm (plastic wrap) and set aside in the refrigerator to chill for at least 1 hour before serving.
Just before serving toast the sunflower seeds in the oven or under the grill until lightly browned.
Scatter the sunflower seeds over the coleslaw and serve.
As variants you can add dried or fresh fruit (raisins, grapes, diced or grated apple) are all good. Toasted nuts such as walnuts or hazelnuts are also good as are salty cheeses like Halloumi or feta.
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