An easy side salad to make ahead, coleslaw adds a perfect, crunchy creaminess to many meals. We love it next to burgers, chicken, fish fingers, and as a barbeque side.
1 medium cabbage, core removed and shredded finely
(You can use a mixture of red and green cabbage for even more colour)
3 large carrots, grated
1 apple, grated
1 red onion, grated
1 cup of good quality mayonnaise
2 tablespoons of lemon juice or apple cider vinegar
1 tablespoon of Dijon mustard
½ teaspoon of sugar
Salt to taste
Add the cabbage, carrots, onion and apple to a large bowl and mix.
Mix all the dressing ingredients together until well blended and creamy. Adjust the seasoning to taste.
Mix everything together and serve.
This is nicest if it has a chance to chill for a while in the fridge first. But not for too long, the dressing will start to soften the cabbage, and coleslaw is always best with maximum crunchiness.
You can make the dressing a couple of days ahead, and store in a lidded jar in the fridge.