Crunchy Coleslaw

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Soups and starters

Preparation time: 10 minutes
Tools: Processor with thick shredding plate


  1. Using the processor with the thick shredding plate, cut the cabbage into large chunks to fit the feed tube and shred into the processor bowl.
  2. Using the same shredding plate shred the onion and carrots into the bowl. Add the mayonnaise and vinegar and toss well to mix.
  3. Season generously with salt and freshly ground black pepper. Cover and leave to stand for an hour for the flavours to develop.
  4. Transfer to a serving dish. Sprinkle over the snipped chives and walnuts, to garnish.


325g/12oz white cabbage, cored
1 onion, peeled and cut into quarters
2 carrots, peeled
150ml/1/4 pint mayonnaise (see recipe)
15ml/1 tbsp white wine vinegar salt and
freshly ground black pepper
30ml/2 tbsp snipped chives
30ml/2 tbsp chopped walnuts

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